Some days, my only opportunity to make and produce something creative is in my kitchen. And that’s o.k. because cooking can be as creative or as rigid as you’d like it to be. Often times, I might look in my fridge to see what I might make that I hadn’t planned and come up with something new. Or, I might build off of a simple recipe idea: lemon goes great with white fish but needs fat, as in this case.
Enter this delicious dish I created: prosciutto wrapped lemon sole, baked, and served with lemony spinach and almond Israeli couscous. It was a hit, and so easy to make.