Sole Sauteed in Garlic Over Pine Nut Couscous

A very simple family-style dish from my childhood. As a kid, I wasn’t too into most seafood but sole has a very mild flavor that I quite liked. I’d never made this for Sarah but we had these sole filets, so I thought I would give it a go. In my youth the sole was served over pasta. But I thought couscous would be tasty. You need the following:

9-10 sole filets

Two cloves of garlic, coarsely chopped

Olive oil

Chicken stock

One cup of water

One cup of couscous

1/4 cup pine nuts

1 cup of panko bread crumbs

1 tablespoon of butter

Juice of one lemon

First, boil the cup of water. Toss in the pine nuts and some salt. Stir in couscous and remove from heat. Cover and set aside for five minutes. After five minutes, fluff with a fork, add some olive oil and it is ready to serve.

While the couscous is resting, melt the butter in a small pan. When the butter is getting foamy add the bread crumbs and saute until the bread crumbs start to turn brown. Remove from heat and set aside.

In a large skillet heat enough olive oil, over medium high heat, to coat the bottom of the pan. Add the garlic. Saute the fish in batches and remove to a paper towel. Saute one side in the olive oil. When you flip the fish add just a bit of chicken stock to deglaze the pan. When the stock has nearly all evaporated, remove the fish to the paper towel to drain. Repeat until all the fish is done.

To serve, make a pile of couscous in the middle of the plate. Put the desired amount of sole over the couscous. Sprinkle the sole with the bread crumbs and drizzle a bit of olive oil and lemon juice over the top. I garnished with some yellow heirloom tomatoes.

A very tasty and healthy meal. You can adjust the amount of the ingredients depending on how many people you have. This served Sarah and me with a bit of fish left over to give the dog and cat a taste. Enjoy!

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