.25cupfresh garlicminced, 20 to 30 cloves depending on size
For the Sole
1poundsole fillets4 filets about 4-ounces each
sea salt & fresh ground pepper
4tablespoonsbrown rice flouror flour of your choice
2tablespoonsolive oil
1tablespoonunsalted butter
2lemon for serving, cut into wedges
Instructions
Melt 3 tablespoons of butter and 2 tablespoon of olive oil over medium-low heat in a small non-stick pan.
Add the minced garlic and simmer for 10 - 15 minutes, until garlic turns golden brown, stirring occasionally.
Lightly sprinkle the sole fillets with salt and pepper.
Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Dredge the filets through the brown rice flour (or flour of your choice) and add to the skillet.
Cook until lightly browned, about 2 minutes, then carefully flip and cook on the second side.
Remove the fish and place on a serving platter, or separate dinner plates. Pour the garlic sauce over the fillets and serve immediately with lemon wedges, couscous, steamed rice, or mashed potatoes and steamed broccoli.
Notes
If the garlic seems to be "boiling" instead of simmering, turn heat down to low and continue cooking. You do not want to burn the garlic.
I used brown rice flour to keep this meal gluten-free, and because I like the way it sticks much better than all-purpose flour which tends to clump up and get sticky.
For whole30, paleo, and keto, just skip the flour.