Pan-Fried Sole with Red Quinoa and Vegetables | Saveur
Filets of sole are set atop fluffy red quinoa, roasted tomatoes, and tender-crisp vegetables under an emulsified lemon-butter sauce in this dish inspired by one at Marseille's Le Café des Epices.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups chicken stock
- 1 cup red quinoa
- Kosher salt and freshly ground black pepper, to taste
- 4 plum tomatoes, peeled, seeded, and quartered
- <sup>1</sup>⁄<sub>3</sub> cup olive oil
- <sup>1</sup>⁄<sub>2</sub> lb. green beans, trimmed and cut into 1" pieces
- 1 medium zucchini, thinly sliced crosswise
- 5 tbsp. unsalted butter
- 4 (6-oz.) filets skinless sole, orange roughy, or haddock, pin bones removed
- 3 tbsp. fresh lemon juice
- 2 tbsp. minced chives
More Like This
Root Vegetable and Quinoa Salad with Pickled Sunchokes | Saveur
saveur.com
Sole Piccata | Saveur
saveur.com
Seared Salmon with Kale and Quinoa Salad - Love of Food
loveoffood.sodexo.com
Fried Sole with Carpione and Mommenpop Ruby Grapefruit
graza.co
Herbed Lemon Quinoa | Saveur
saveur.com
Pan-Seared Cod with Spring Vegetables | Saveur
saveur.com
Filet of Sole Recipes Your Family Will Love | LoveToKnow
lovetoknow.com
Quinoa Salad with Salmon and Roasted Veggies Recipe - (4.8/5)
keyingredient.com