Whole sole meunière with toasted almonds and herb and garlic rice Recipe

Whole sole meunière with toasted almonds and herb and garlic rice Recipe

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