Pan-Fried Sole with Red Quinoa and Vegetables

Name: Pan-Fried Sole with Red Quinoa and Vegetables
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1 ⁄ 2 cups chicken stock; 1 cup red quinoa; Kosher salt and freshly ground black pepper, to taste; 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

Serves
serves 4

INGALLS PHOTOGRAPHY

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. This recipe first appeared in our March 2014 issue with the story City by the Sea.

Equipment

Ingredients

1 ¹⁄₂ cups chicken stock
1 cup red quinoa
Kosher salt and freshly ground black pepper, to taste
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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Instructions

Step 1

Bring stock to a boil in a 1-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm.

Step 2

Heat oven to 450°. Toss tomatoes with 3 tbsp. oil, salt, and pepper on a baking sheet. Bake until browned, 12–15 minutes.

Step 3

Cook beans and zucchini in a 4-qt. saucepan of salted water until crisp-tender, 1–2 minutes. Drain and toss with tomatoes; keep warm.

Step 4

Heat remaining oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Season fish with salt and pepper; cook, flipping once, until golden and cooked, 3–4 minutes. To serve, divide quinoa, vegetables, and fish between 4 plates. Melt remaining butter in skillet over medium heat until foamy, 1–2 minutes. Stir in juice, salt, and pepper; spoon sauce over fish and garnish with chives.

Bring stock to a boil in a 1-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm.
Heat oven to 450°. Toss tomatoes with 3 tbsp. oil, salt, and pepper on a baking sheet. Bake until browned, 12–15 minutes.
Cook beans and zucchini in a 4-qt. saucepan of salted water until crisp-tender, 1–2 minutes. Drain and toss with tomatoes; keep warm.
Heat remaining oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Season fish with salt and pepper; cook, flipping once, until golden and cooked, 3–4 minutes. To serve, divide quinoa, vegetables, and fish between 4 plates. Melt remaining butter in skillet over medium heat until foamy, 1–2 minutes. Stir in juice, salt, and pepper; spoon sauce over fish and garnish with chives.