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Whole sole meunière with toasted almonds and herb and garlic rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Aldo Zilli

From Ready Steady Cook

Method


  1. For the sole, melt the butter in a pan with the olive oil. Score the fish down the centre and rub in the salt and freshly ground black pepper. Fry for 2-3 minutes on both sides, or until golden brown.

  2. Transfer the fish onto a plate, then deglaze the pan briefly with the wine, scraping at the bottom of the pan with a wooden spoon, then stir in the chives and parsley.

  3. For the rice, heat the olive oil in a pan and gently fry the garlic and peas for 2-3 minutes, or until tender, then stir in the cooked rice and heat through.

  4. Serve the rice with the fish fillets and drizzle over the pan juices. Garnish with the flaked almonds.

Ingredients

For the sole

  • 25g/1oz butter
  • 1 tbsp olive oil
  • 1 lemon sole, filleted and trimmed
  • salt and freshly ground black pepper
  • 50ml/2fl oz white wine
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley

For the rice

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 55g/2oz sugar snap peas
  • 150g/5½oz long grain rice, cooked according to packet instructions, drained

To serve

  • 1 tbsp flaked almonds, toasted

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Whole sole meunière with toasted almonds and herb and garlic rice

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