contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.


Dover Sole


Screen Shot 2013-10-16 at 10.31.01 PM
Screen Shot 2013-10-16 at 10.31.01 PM

Dover Sole


  • 1 dozen fresh Dover Sole filets and slice them in half to make 24
  • 2 lemons
  • extra virgin olive oil
  • cracked black pepper
  • Sea Salt
  • 1 bunch European parsley
  • 2 cloves diced garlic
  • cracked black pepper


I very gently massaged the sole with extra virgin oil an hour before I cooked the fish. I then squeezed two lemons over the sole sitting in the extra virgin oil and then added cracked black pepper, and sea salt. In the end I had too much fish for the amount of guests we had, so I froze a portion of the fish. I cooked it later and It was even better because it had absorbed much of the lemon and extra virgin oil. Once I began sautéing the fish, I added some cut up European parsley and some diced garlic cloves. I didn't want the garlic or the parsley to dominate the flavor of the fish, so I used it sparingly. Say half a bunch of parsley and just 2 or 3 cloves. I sautéed each piece of fish for only 90 seconds on each side.

View Webisode View Blog View Interior View Dinner for Nacho Cano