Fillet of Sole With Rhubarb
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2stalks rhubarb
- 4tablespoons butter
- 2shallots, minced
- 4fillets of gray sole, 4 to 6 ounces each
- 2tablespoons lemon juice
- 1tablespoon honey
- Freshly ground black pepper
- 2tablespoons finely minced fresh parsley
Nutritional analysis per serving (4 servings)
248 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 19 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the leaves from the rhubarb and cut it into one-half-inch dice. Heat two tablespoons of the butter in a large skillet. Add the rhubarb and shallots and saute over medium heat until the vegetables are tender and lightly browned, about 10 minutes. Remove them from the pan and set aside.
- Step 2
Add another tablespoon of butter to the pan. Pat the fish fillets dry on paper towels and add them to the pan. Saute just a minute or two on each side until they are barely cooked through. Do not overcook the fish. Remove the fish from the pan and set it aside, loosely.
- Step 3
Add the lemon juice and honey to the pan and cook briefly, then return the rhubarb and the shallots to the pan. Season with pepper. Swirl in the remaining tablespoon of butter.
- Step 4
Transfer the fish to each of four individual plates, spoon some of the rhubarb mixture over each, sprinkle with parsley and serve.
Private Notes
Comments
Easy. Flavorful. As we were eating, we felt the flavors in the sauce developed over time. To capture that gradual intensifying, I would let the sauce rest for maybe 15 minutes and then turn the burner on just enough to be sure it's hot before spooning it onto the sole.
This just didn’t do it for us. The sauce was too powerful for the sole. Thankfully, we served it on the side. All of us thought that a lemon squeeze was preferable to the sauce.
Wonderful flavor and a great savory use of rhubarb. I roasted the sole instead of pan searing.
Easy. Flavorful. As we were eating, we felt the flavors in the sauce developed over time. To capture that gradual intensifying, I would let the sauce rest for maybe 15 minutes and then turn the burner on just enough to be sure it's hot before spooning it onto the sole.
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