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.
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.
Heat 2 tablespoons of the oil in a large saucepan.
Add the onion; cook over low heat, stirring, until softened. Stir in the rice until evenly coated.
Add the wine; simmer over moderate heat, stirring, until fully absorbed.
Add 1 cup of the hot stock and cook, stirring constantly, until almost absorbed.
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.
In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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.
Rewarm the risotto over moderate heat, then stir in the remaining 1/2 cup of 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.
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.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.