Pan-Fried Sole with Red Quinoa and Vegetables
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.
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 www.saveur.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Saucepan
- Skillet
- Fork
- Colander
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Plate
- Whisk
- Measuring cup
- Peeler
- Mixing bowl
- Slotted spoon
Ingredients
- 1 1⁄2 cups chicken stock
- 1 cup red quinoa
- Kosher salt
- freshly ground black pepper
- 4 plum tomatoes, peeled, seeded, and quartered
- 1⁄3 cup olive oil
- 1⁄2 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
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