Recipe: Sole fillets on the griddle

Sole on the griddle is a summer and early autumn dish, when zucchini and peppers come straight from the market. You cook it on weekdays or weekends because everything happens in front of your guests if you have a small portable griddle like Patrick used, or you serve on a hot plate if it's a traditional kitchen griddle. Historically, sole is a noble fish in classic French cooking, but here it stays simple, without complex sauces. Normans have eaten it with beurre blanc for generations, but this Mediterranean version with seasonal vegetables works just as well. The tian is built on roasted bones, which creates beautiful presentation and uses every part of the fish. For wines, choose a dry white with good acidity to match the thyme and garlic: Chablis, Sancerre or Muscadet stand up well to lean fish and grilled vegetables. Skip overly rich whites, sole doesn't need them. Your tian vegetables are already the accompaniment. If you really want to add something, simple steamed potatoes or a small leaf salad. For occasions, it's a dish that sets a nice table without spending hours in the kitchen. Sole is available year-round on the market, but pricier in winter. Take advantage of June to September to buy them fresh and reasonably priced.