Grilled Lemon Sole with Falafel Spiced Crumble

The simple, clean flavors of a "falafel" used as a crumble topping for your favorite fish. Perfect for a quick weeknight meal (the crumble can be made a day ahead) or when company has been invited to enjoy! 

To make this lovely dish, make your own garlic bread cubes (great too for salads!) and pulse them in a food processor with chick peas, flat leaf parsley, garlic, cumin and salt & pepper. Can be made a day in advance.

Marinate lemon sole, or your favorite white fleshed fish (that is not too thin) and grill indoors or out over high heat until the grill marks are strong. Then remove the fish, grilled side up ~ cover each filet with a portion of crumble and broil until just golden and the fish is done. Finish with a shower of fresh lemon juice, and some extra virgin olive oil, if desired.

To jazz up for company: why not make some herbed oil to serve around the fish. Blanch a half cup of fresh green herbs - parsley, thyme, chives... and refresh under cold water. Squeeze dry with paper towels. Place the herbs with 1/3 cup canola oil in a blender. Blend at high speed for 1 minute until bright green. Strain the oil, discarding the herb solids. Sprinkle with a pinch of sea salt. Refrigerate for up to one week in a clean glass container in the refrigerator. 

If serving the fish during warm weather months; I like to serve it with a cool Tabouleh Salad (steamed cracked wheat), loaded with fresh veggies such as peppers, purple scallions, plenty of chopped parsley and chopped fresh colored tomatoes. Round out the plate with a simple saute of market vegetables, such as yellow wax beans and sugar snap peas (pictured).

The ingredients ~ quality matters

Grill the fish on one side, assemble crumble for topping

Chick Peas, Toasted Bread, Garlic, Cumin and Parsley ~ together make the crumble

The finished dish ~ along with Tabouleh Salad, market fresh Wax Beans and Sugar Snap Peas