Herb-Baked Sole with Israeli Chopped Salad and Lemon Orzo
Light and flaky sole fillets baked with a zesty herb topping, paired with a bright, finely chopped Israeli salad and a side of lemony orzo pasta.
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Ingredients
- 2 pounds sole fillets (thin, divided into 7 portions)
- 5 tablespoons olive oil (extra virgin)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon lemon zest
- 1/4 cup mayonnaise
- 1 1/2 cups orzo pasta (dry)
- 4 cups chicken broth
- 1/2 cup lemon juice (freshly squeezed)
- 2 English cucumbers (finely diced)
- 4 Roma tomatoes (seeded and finely diced)
- 1/2 red onion (very finely diced)
- 1/4 cup fresh mint (finely chopped)
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