One-Pan Mediterranean Stuffed Sole with Olives and Pine Nuts
Stuffed with a lemony filling and served with superfood vegetables, including kale and white beans, this dish will transport you to the Mediterranean coast. Serve with a crisp rosé.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Colander
- Mixing bowl
- Stove
- Paper towel
Ingredients
- 1 organic lemon
- 2 tablespoons pine nuts
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 sustainably raised rainbow trout fillets (about 6 ounces each)
- 2 organic Roma or other tomatoes
- 1 cup cooked white beans
- 3 tablespoons pitted Kalamata olives
- 3 ounces organic shredded kale or other leafy greens
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