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Home | Na Luzie Cooking
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FILLET OF SOLE WITH LEMON AND DILL
- 2 Fillets of sole
- 1 cup quinoa
- 1 ¼ cup water
- Pinch of salt
- ½ cup quinoa flour
- 1 tsp sesame seeds
- Juice of ½ a lemon
- Salt & Pepper
- Red palm oil
- Swiss chard
- Collard Greens chopped
- Parsley chopped
- Dill chopped
- 1 to 2 garlic cloves
- 1 cup veggie broth
Add the water and a pinch of salt to a medium saucepan and bring to a boil. Add the quinoa, cover and let it simmer on medium to low heat for about 12 to 15 minutes until it is cooked. Remove and set aside in a serving bowl.
Rinse the Swiss chard and remove the green leaves from the stem. Place the leaves in a steamer stock pot and steam them until they become tender. Remove and chop the cooked Swiss chard. Chop the garlic cloves. Add 1 to 2 tsp of oil to a pan and fry the garlic for about a minute. Add the Swiss chard, collard greens, parsley, salt & pepper. Fry for a few more minutes. Remove and set aside.
Add most of the quinoa flour to a large plate, add some pepper, the sesame seeds and mix everything together. Toss each filet onto this flour mix making sure both sides are covered. In a deep pan add about 3 to 4 tbsp of red palm oil. Once the oil is warm, fry each of the filets until golden brown. Set aside.
In a separate pan, add 2 tbsp of oil, 2 tbsp of the quinoa flour and fry the flour for about a minute. Add the lemon juice, the dill and 1 cup of veggie broth. Let it cook until the sauce thickens a bit.
In a large plate serve the cooked quinoa, the Swiss chard and the filets. Cover the fish with the sauce. Serve and enjoy! Smacznego!
