4 skinless soles
3 oranges
1 onion
Chickpea flour
A handful of toasted almonds
Extra virgin olive oil (EVOO)
1
Begin by flouring the soles and cooking them in a pan with EVOO until golden brown.
2
Reserve the soles on a plate and in the same pan brown the onion, previously chopped.
3
Meanwhile, squeeze the juice of two oranges.
4
Peel and separate the segments of the third orange.
5
Add the orange juice with the golden onion and let it reduce a little.
6
Blend the onion with the orange juice and add the sauce over the soles.
7
Cook the orange segments through the pan and, once golden, place them on the plate as a garnish.
8
Finally, chop the almonds and put them on top of the sole.
Author: Lidia Mateos Cabañés - CAT000353
Recipe taken from the cookbook "100 Receptes d'hivern: receptes per un hivern amb salut" of the College of Dietitians-Nutritionists of Catalonia.
CategoryMAIN COURSE
Ingredients
4 skinless soles
3 oranges
1 onion
Chickpea flour
A handful of toasted almonds
Extra virgin olive oil (EVOO)
