Lightly Breaded Filet of Sole and Sundried Tomato Zucchini Spirals with Olives, Spinach and Roasted Potatoes

My mom used to make this delicious breaded lemon chicken and sole growing up. I’ve never thought of recreating it until now…. but eh, I had a stressful day, and I needed some comfort food and my mom wasn’t around, since you know, I don’t live at home anymore. my plan was to make a pesto pasta (which is my #1 go-to comfort dish), but the little gourmet market in my building was out of basil… go figure. I improvised and decided to use the rest of my sun dried tomatoes and make a pesto that way. this was a crowd pleaser …. well, for my crowd of one: Lu.

Note: You need a spiralizer and a food processor for this recipe.

Ingredients

For the pesto

  • 3/4 cup semi sundried tomatoes
  • 1/3 cup pine nuts
  • 2 large garlic cloves, minced
  • 1/2 cup olive
  • salt and pepper

The rest

  • 1.5 zucchini spirals
  • 1 lemon
  • 2 cups of spinach
  • ¼ cup sliced black Italian olives
  • Salt and pepper
  • Olive oil
  • Garlic powder
  • 2 red potatoes, quartered
  • 2 fillets of sole or other white fish
  • 1/2 cup of white flour

Directions 

  • Preheat the oven to 425 degrees.
  • Place the potatoes in a bowl, pour in olive oil and mix to combine thoroughly. Place the potatoes on a baking sheet and season generously with salt, pepper and a few dashes of garlic powder.

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  • Bake the potatoes for 30-45 minutes or until browned on the outside. Turn potatoes half way through.
  • Prepare the pesto by combining all ingredients in a food processor (except the olive oil) and blend. Once blended, slowly add in olive oil until good consistency. Place aside.

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  • In a skillet, add in a small glug of olive oil with salt, pepper and garlic powder and spread evenly.
  • Add in spinach and cook until just about wilted. Place aside.
  • Add flour to the bottom of a baking dish or plate and cover completely. Dip each filet of sole or fish into the flour, covering both sides.

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  • In a large skillet, add in a couple glugs of olive oil and season with salt and pepper. Add in the fish fillets and cook for 3-4 minutes. Squeeze the juice of the lemon over the filets. Flip and cook another 2-3 minutes or until fish is opaque. When done, divide onto two plates.

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  • While the fish is cooking, use the same skillet as you did for the spinach and add in a couple glugs of olive oil and season with salt and pepper. Add in the zucchini spirals and toss to coat in olive oil and cook for 2 minutes. Add in the sundried tomato pesto and stir to combine thoroughly, for about 2-3 more minutes.

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  • Add in the olives, cooked spinach and roasted potatoes. Stir to combine thoroughly and serve on two plates, alongside the fish.

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