Sole Filet and Citrus Sauce

with basil and spinach rice

  • 30 min
600 calories and less
Fish
Family Friendly
This citrus sole fillet will quickly become your favorite fish meal. The orange, brown sugar and butter sauce caramelizes the fish to perfection. Served with a spinach rice, basil and almonds, it's a complete, light and delicious meal.

Allergens: Fish, Gluten, Nut, Wheat
Recipe 2488

Ingredients

2
Sole Fillet(s)
4 g
Basil
50 g
Baby Spinach
1
Orange(s)
1/2
Lemon(s)
3/4 cup(s)
Basmati Rice
1/2
Vegetable Broth Cube(s)
1/2 tbsp
Brown Sugar
15 g
Almonds
1 1/2 cup(s)
Water for Rice (not included)
1/4 cup(s)
Vegetable Oil (not included)
1 tbsp
Butter (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
472 kcal
Total fat
11 g
Saturated Fat
2 g
Sodium
856 mg
Total Carbohydrate
73 g
Fiber
6 g
Sugar
4 g
Proteins
24 g

Instructions

Recipe 2488, Step 1
1

Setup

Bring the water for rice with the broth cube to a boil.

Chop the spinach. Zest and squeeze the orange and the lemon. Mince the basil.

Recipe 2488, Step 2
2

Cook the rice

Add the rice and the spinach to the pot, cover and cook over low heat for 10-12 minutes.

Recipe 2488, Step 3
3

Cook the fish

Heat a drizzle of oil in a pan over medium-high heat. Cook the fish for 2-4 minutes on each side.

Recipe 2488, Step 4
4

Make the sauce

Meanwhile, cook at medium-high heat in a small pan, the zest and the juice of the lemon and of the orange, about 1/4 cup of oil (double for 4ppl.), the brown sugar, salt, pepper and the butter to the pan.

Whisk and bring to a boil. Reduce heat to medium and cook for 4-5 minutes until slightly thick.

Recipe 2488, Step 5
5

Plate your dish

Serve the fish with the rice and the sauce. Garnish with the basil and the almonds. Bon appétit!