Peppered Petrale Sole With Mushrooms And Lavender

• 2 cups sliced fresh mushrooms (used crimini and oyster mushrooms)
• 2 tablespoons butter
• 2 garlic cloves, peeled and minced
• 4 petrale sole fillets
• 1 -2 teaspoon dried lavender, crushed to release flavor (or try this-Lavender Rub)
• cracked black pepper, to taste
• 1/4 teaspoon smoked paprika (I was judicious with the amount. Add more if you wish.)
• Garnish
• lemon slice
• 1 medium tomatoes, chopped (I used an heirloom tomato)
• 2 green onions, thinly sliced or 1 tablespoon fresh chives, minced
• 4 sprigs of fresh lavender
• salt, to taste

1. In a large skillet on medium heat, saute mushrooms and garlic in butter for 1 minute.
2. Place fillets over mushrooms and sprinkle with the dried lavender (or my posted Lavender Rub), cracked black pepper (omit if using rub), and smoked paprika.
3. Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking. (The petrale sole cooked a total of 6 1/2 minutes. fyi).
4. Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.

mushrooms, butter, garlic, dried lavender, cracked black pepper, paprika, lemon slice, tomatoes, green onions, fresh lavender, salt

Taken from www.food.com/recipe/peppered-petrale-sole-with-mushrooms-and-lavender-378137 (may not work)