Pan-Fried Sole with Red Quinoa and Vegetables

  • Serves

    serves 4


Filets of sole are set atop fluffy red quinoa, roasted tomatoes, and tender-crisp vegetables under an emulsified lemon-butter sauce in this dish inspired by one at Marseille’s Le Café des Epices. This recipe first appeared in our March 2014 issue with the story City by the Sea.



  • 1 12 cups chicken stock
  • 1 cup red quinoa
  • Kosher salt and freshly ground black pepper, to taste
  • 4 plum tomatoes, peeled, seeded, and quartered
  • 13 cup olive oil
  • 12 lb. green beans, trimmed and cut into 1" pieces
  • 1 medium zucchini, thinly sliced crosswise
  • 5 tbsp. unsalted butter
  • 4 (6-oz.) filets skinless sole, orange roughy, or haddock, pin bones removed
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. minced chives


Step 1

Bring stock to a boil in a 1-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm.

Step 2

Heat oven to 450°. Toss tomatoes with 3 tbsp. oil, salt, and pepper on a baking sheet. Bake until browned, 12–15 minutes.

Step 3

Cook beans and zucchini in a 4-qt. saucepan of salted water until crisp-tender, 1–2 minutes. Drain and toss with tomatoes; keep warm.

Step 4

Heat remaining oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Season fish with salt and pepper; cook, flipping once, until golden and cooked, 3–4 minutes. To serve, divide quinoa, vegetables, and fish between 4 plates. Melt remaining butter in skillet over medium heat until foamy, 1–2 minutes. Stir in juice, salt, and pepper; spoon sauce over fish and garnish with chives.

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