Pan Seared Dover Sole over Cauliflower Rice "Paella"
This was one of those lucky situations where I totally made up a recipe based on what I had in the fridge and it worked out in my favor. I have definitely had similar scenarios go awry. I have been ordering sole, salmon, ground turkey and chicken from Mark’s Quality Meats so that when I plan dinner a bit last minute, I have proteins to choose from. Sole is a fish that is so easy to make and can adapt to any flavor profile. So here is the recipe!
Ingredients (serves 2 people):
Sole
4 filets of dover sole
1 lemon
2 Tbsp Ghee
Salt
Pepper
Red chili flakes
Paella
1 bag of riced cauliflower, about 6 cups
4 tbsp olive oil
1/4 cup low sodium vegetable broth
1 bunch of cilantro
2 cups arugula
1/2 cup dried apricots, sliced
1/4 cup black olives, pitted and sliced
1 cup cherry tomatoes, halved
Shaved parmesan (I happened to have a truffle parmesan which added a fancy touch!)
Directions:
Take the fish out of the fridge at least 30 minutes prior to making so that it is room temp before you cook. Squeeze lemon juice on both sides and season with salt, pepper and red chili flakes. Season both sides evenly
Heat two skillets- the one for fish with 2 tbsp ghee and the larger skillet for the cauliflower with olive oil. Pour in the cauliflower, mix it in with the olive oil and add the vegetable broth. Add the tomatoes and olives and cover it to soften for about 5 minutes.
Add the cilantro, arugula and dried apricots. Cover for another 5-10 minutes. Cauliflower should be soft and tomatoes and greens should be totally cooked rather than raw.
Put the fish on the other skillet once hot. Cook two filets at a time. Let one side cook for about 3 minutes or until slightly browned and then flip. Cook the other side for about 2 minutes. If you puncture the middle with a fork it should feel soft. Remove from heat when ready
Before serving, squeeze extra lemon juice over the fish and shave the parmesan cheese over the cauliflower rice. Enjoy!