The husband & wife team of Sue Ellery & Tom Hunter of Stella Cadente Olive Oil recommend you give this recipe a try using the world class olive oil they produce on their sustainable farm in northern California’s Mendocino County.

Ingredients for 4 Servings

* 1 pound f Fresh Sole
* 3 Shallots, peeled & sliced thin
* ¼ cup Stella Cadente L'Autunno Blend Extra Virgin Olive Oil
* 1 cup of dry, white table wine, Pinot Grigio or Pinot Blanc, or similar wine
* ¼ cup minced, fresh Italian flat-leaf parsley
* Salt & pepper to taste

Preparation

1. Heat frying pan over medium heat and add Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil.
2. Add thinly sliced shallots and sauté until shallots are wilted and just starting to carmelize.
3. Add one cup of dry, white table wine, preferably the wine you like to drink with the meal.
4. Reduce wine until it is almost gone.
5. Lay the fish in a single layer, give a grind or two of cracked black pepper and cover.
6. Cook on medium heat for 4 minutes and be careful not to use too much heat and burn the fish.
7. After the 4 minutes is up, remove pan from heat, leave covered and undisturbed for 2 additional minutes.
8. Serve on a plate and spoon some of the sauce over the fish.
9. Top with minced parsley, and serve with crusty French bread to soak up the sauce and wine.

If you’d like to purchase Stella Cadente's award-winning olive oil got to: L'Autunno Blend Extra Virgin Olive Oil