|2 servings||calories per servings 550||protein serving 29 g||carbs per serving 55 g||total fat per serving 25 g|
Ready in about half an hour, this elegant recipe feels too easy to be true. As though by magic, a simple mixture of lemon and cream poured over tender sole fillets turns into a decadent sauce in the oven – all in the time it takes to boil pasta. That pasta – in this case, penne, tossed with tangy pickled artichoke hearts and sweet roasted red peppers, make this summertime dish a delight.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||6 g|
• Heat oven to 400° F.
• Fill a saucepan halfway with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and finely chop shallot.
• Zest and juice lemon.
• Drain artichoke hearts, and cut into 1/2-inch pieces.
• Thinly slice roasted red peppers.
• Rinse and drain capers.
• Pick and coarsely chop parsley.
• In a baking dish, arrange fish in a single layer. Season with a total 1/4 teaspoon PeachDish Salt.
• Scatter shallot over fish.
• Place a small saucepan over low heat. Whisk together cream, butter, lemon zest, lemon juice and mustard. Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.
• Pour evenly over fish. Bake in oven until fish is opaque throughout, 12-15 minutes.
While fish bakes:
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-9 minutes.
• Drain pasta, and return to saucepan.
Fold in artichoke, red pepper, capers and 1 teaspoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide pasta between 2 dinner plates.
• Top with fish and sauce. Garnish with parsley, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...