Sole with Strawberries and Almonds
- cal. (kcal) 524
- Makes: 4 servings
- Prep: 15 mins
- Cook: 16 mins
sliced almonds, toasted
chopped parsley, plus more for garnish
plus 1/8 tsp salt
strawberries, hulled and diced
white balsamic vinegar
sole (about 8 small fillets)
- In a medium lidded pot, bring 1 1/3 cups water and couscous to a boil. Reduce heat to low and simmer per package directions, covered, until water is absorbed. Stir in 2 tbsp of the olive oil, 3 tbsp of the almonds, 2 tbsp of the parsley, 3/4 tsp of the salt and 1/8 tsp of the pepper. Cover to keep warm.
- Meanwhile, add strawberries and vinegar to a saute pan over medium heat; cook 8 minutes. Remove from heat. Stir in butter, 1/8 tsp of the salt and 1/8 tsp of the pepper.
- Pat fillets dry with paper towels; season with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. In a large nonstick saute pan, heat 1 tbsp of the oil on medium-high heat. When shimmering, add 4 fillets to pan. Saute 2 minutes, then flip and cook 1 to 2 more minutes, until cooked through. Repeat with second batch of fillets, adding remaining 1 tbsp oil.
- Serve fillets over couscous. Spoon strawberry sauce on top. Garnish with remaining 1 tbsp almonds and parsley.
Nutrition Information for Sole with Strawberries and AlmondsServings Per Recipe: 4
PER SERVING: 524 cal., 21 g total fat (4 g sat. fat), 76 mg chol., 921 mg sodium, 48 g carb. (5 g fiber), 34 g pro.