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

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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 food processor for this recipe.

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

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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