with asparagus / cauliflower rice
Smarts: Ghee is clarified butter and will stay clear as it heats. Regular butter will work work just fine but will turn slightly cloudy.
- Lemons - 1/2, wedges
- Parsley, flat-leaf - 2 Tbsp, chopped
- Fish, boneless and skinless sole - 1 lb (sub any white fish)
- Almond flour - 1/2 cup (sub almond meal)
- Ghee - 3 Tbsp + 3 Tbsp (sub butter)
- Lemon juice - 1 tsp
- Salt - for finishing (use sea salt flakes like Maldon if you have them)
- Asparagus - 1 bunch, trimmed
- Oil, olive - 1 Tbsp
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Cauliflower rice - (If prepping right before cooking, get oven heating first.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
- Lemons / Parsley - Prep as directed.
- Sole - Rinse and pat dry. (Note: It’s important to get the fish as dry as possible right before you start cooking so that the thin layer of breading will stick.) Season on both sides with some salt and pepper.
- Heat oven to 425F / 218C.
- Spread asparagus out on a sheet pan. Toss with olive oil and season with some salt and pepper. Roast in the oven, shaking the pan halfway through cooking, until asparagus is tender, 8 to 15 minutes (depending on thickness of the stalks).
- If cauliflower rice was made ahead, reheat it in the microwave and spread out on a serving platter that is large enough to hold the fish as well. Cover the cauliflower rice with foil to keep it and the fish warm as you cook.
- Place almond flour in a shallow dish.
- Heat a large nonstick pan over medium-high heat. (Note: If the pan isn’t large enough to easily hold all of the fish at once, cook it in batches.) Add first portion of ghee to heated pan and let it melt and heat up for about a minute.
- Coat fish in almond flour and gently shake to remove any excess. Cook fish in ghee until it is golden brown and flaky, 2 to 3 minutes per side. Transfer cooked fish to plate with cauliflower rice, keeping the entire dish covered with foil to stay warm.
- Return pan to heat and add second portion of ghee. Heat ghee until bubbling and golden, 2 to 3 minutes more.
- Pour melted ghee over fish and cauliflower rice. Top with lemon juice, parsley, and an extra sprinkle of salt (if you keep finishing salt around like Maldon sea salt, it's great here). Add lemon wedges on the side.
- Serve sole and cauliflower rice with asparagus on the side. Enjoy!
So simple, so delicious. Used quinoa and butter for convenience, other than that wouldnt change a thing.1 Helpful
This is one of those meals you just know would be delicious in the hands of a pro chef with a pro kitchen, but it was less easy to pull off perfectly at home, haha. Definitely be generous with the salt and lemon for the fish - it's such a simple recipe it really needs those elements to give the dish flavor. The fish has to be done in multiple batches, too, so figure out how to keep everything warm in advance.0 Helpful
When the directions say nonstick pan, that is no joke. I thought I’d be okay with my stainless steel pan heated properly. Wasn’t pretty. What I could scrape off the pan tasted great though. How can you go wrong with that much ghee/butter?0 Helpful
Liked the dish a lot! Subbed Israeli couscous for the bulgar.0 Helpful
This was great and really easy. Added a few seasonings to the flour since it seemed odd to use it plain. Will definitely revisit.0 Helpful
Loved it! Definitely a decadent indulgence with all the butter but a delicious treat.0 Helpful
Forgot the lemon and didn't have a good white wine for the purpose, but this is yummy.0 Helpful