• 5 minutes to prepare •• minutes to cook • Serves 4
10 MINUTES
If you have been following along with my kitchen adventures, it’s probably clear that I adore fish and I try to consume it as much as I can.
I did a quick scan of my recipe index and I have exactly 10 recipes for chicken versus 42 recipes for fish and shellfish.
I have nothing against chicken - mind you - it just isn’t fish. It is not as tasty, healthy, versatile...so, I hope you all like a little fish for dinner, ha ha!
Today's recipe features delicate sole fillets marinated with orange and saffron and sauteed with zucchini sticks.
The whole thing is braised together with sweet onion, and it’s light and lovely. You could omit the saffron powder from the marinade, if you are afraid of spiciness, and it will still hold together well, but I do think the saffron adds a great flavor that compliments the fish.
Here's what you will need for the 4-serving recipe:
4 sole fillets
1 onion
4 zucchini
1 orange
1 sachet saffron powder
EVO oil
salt and pepper
- To prepare orange-flavored sole fillets, start by marinating the fish. In a bowl, mix the juice of the orange with its zest, a pinch of salt, freshly ground pepper and half of the saffron powder sachet. Lay the fish fillets flat on a hard surface, roll each fillet and secure with a toothpick. Place rolled fillets in the bowl with the marinade and let them rest for 15 minutes
- Meanwhile, carefully wash zucchini e cut them into sticks. Keep aside
- Chop the onion and place it in a pan with 3 tablespoons of EVO oil. Let it braise until golden
- Add the sole fillets together with their marinade, and the remaining saffron powder. Season with salt and let them to cook over medium heat for 10 minutes
- Add zucchini, too, and let them cook for 5 minutes more
- When everything is ready, place one sole fillet (without toothpick) and some zucchini on each serving plate. Enjoy!
In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.
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