Lemon Sole With Rice And Sautéed Vegetables Recipe

Directions

1. 1

   Rinse the rice until the water runs clear. In a pot, combine the rice, water, and 0.5 tsp salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15–18 minutes until tender. Remove from heat and let rest 5 minutes, then fluff with a fork.

2. 2

   Pat dry the sole fillets. Season both sides with salt and 0.25 tsp black pepper.

3. 3

   In a large skillet, heat 1 tbsp olive oil over medium-high. Sear the sole fillets 2–3 minutes per side until golden. Remove to a warm plate.

4. 4

   In the same skillet, melt 1 tbsp butter. Add minced garlic and sauté 30–60 seconds until fragrant.

5. 5

   Add the chopped yellow onion and carrot to the pan. Sauté 3–4 minutes until the onion becomes translucent and the carrot begins to soften.

6. 6

   Add the red bell pepper and zucchini. Continue sautéing 3–4 minutes until crisp-tender.

7. 7

   Deglaze the pan with 2 tbsp lemon juice, scraping up any browned bits from the bottom.

8. 8

   Return the sole fillets to the pan. Spoon the lemon-butter sauce over the fish and cook 1–2 minutes to finish.

9. 9

   Stir in 1 tsp lemon zest. Taste and adjust salt and pepper as needed.

10. 10

    Fluff the rice and plate it as a base on each plate.

11. 11

    Top the rice with the sautéed vegetables.

12. 12

    Place the lemon-butter fish on top, drizzle with any remaining pan sauce, and garnish with chopped parsley.

13. 13

    Serve immediately with an optional lemon wedge on the side.