Lemon Sole with Tomato-Olive Risotto

Name: Lemon Sole with Tomato-Olive Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 28 grams baby arugula leaves; 59 milliliters balsamic vinegar; 2 liters chicken stock; 118 milliliters dry white wine; 680 grams lemon sole fillets; 3 Tbsps extra-virgin olive oil; 59 milliliters chopped Gaeta olives; 1 small onion, finely chopped; 59 milliliters freshly grated Parmesan; 4 servings Salt and freshly ground pepper; 59 milliliters chopped sun-dried tomatoes; 1 teaspoon thyme leaves; 1 teaspoon tomato paste; 3 Tbsps unsalted butter

Lemon Sole with Tomato-Olive Risotto

Lemon Sole with Tomato-Olive Risotto might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 714 calories, 38g of protein, and 30g of fat per serving. A mixture of thyme leaves, chicken stock, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Sprinkle the sole fillets with the thyme and season with salt and pepper. Fold each fillet into thirds and refrigerate.

Ingredients you will need

Salt And Pepper

Sole Fillets

Thyme

In a small saucepan, simmer the vinegar until reduced to 1 tablespoon. In a medium saucepan, bring the stock to a simmer. Stir in the tomato paste; cover and keep warm over low heat.

Ingredients you will need

Tomato Paste

Vinegar

Stock

Equipment you will use

Sauce Pan

Heat 2 tablespoons of the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion; cook over low heat, stirring, until softened. Stir in the rice until evenly coated.

Ingredients you will need

Onion

Rice

Add the wine; simmer over moderate heat, stirring, until fully absorbed.

Ingredients you will need

Wine

Add 1 cup of the hot stock and cook, stirring constantly, until almost absorbed.

Ingredients you will need

Stock

Add 5 more cups of stock, 1 cup at a time, stirring until absorbed between additions. The risotto is done when it is creamy and the rice is al dente, about 20 minutes total. Cover and keep warm.

Ingredients you will need

Stock

Rice

In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add 2 tablespoons of the butter and the sole, folded side down. Cook over moderate heat, basting often with the butter, until browned on the bottom, about 3 minutes. Reduce the heat to low, turn the fish and baste again. Cover and cook until the fish is white throughout, about 4 minutes longer.

Ingredients you will need

Butter

Fish

Sole

Rewarm the risotto over moderate heat, then stir in the remaining 1/2 cup of stock.

Ingredients you will need

Stock

Add the olives, sun-dried tomatoes, Parmesan and the remaining 1 tablespoon of butter; season with salt and pepper. Spoon the risotto into shallow bowls; set the fish on top and drizzle the reduced balsamic vinegar around it. Top the fish with the arugula and serve.

Ingredients you will need

Sun Dried Tomatoes

Balsamic Vinegar

Salt And Pepper

Parmesan

Arugula

Butter

Olives

Fish

Equipment you will use

Bowl

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

arborio rice 28grams

baby arugula leaves 59milliliters

balsamic vinegar 2liters

chicken stock 118milliliters

dry white wine 680grams

lemon sole fillets 3Tbsps

extra-virgin olive oil 59milliliters

chopped Gaeta olives 1small

onion, finely chopped 59milliliters

freshly grated Parmesan 4servings

Salt and freshly ground pepper 59milliliters

chopped sun-dried tomatoes 1teaspoon

thyme leaves 1teaspoon

tomato paste 3Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.