Begin by flouring the soles and cooking them in a pan with EVOO until golden brown.
Reserve the soles on a plate and in the same pan brown the onion, previously chopped.
Meanwhile, squeeze the juice of two oranges.
Peel and separate the segments of the third orange.
Add the orange juice with the golden onion and let it reduce a little.
Blend the onion with the orange juice and add the sauce over the soles.
Cook the orange segments through the pan and, once golden, place them on the plate as a garnish.
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.
Ingredients
Directions
Begin by flouring the soles and cooking them in a pan with EVOO until golden brown.
Reserve the soles on a plate and in the same pan brown the onion, previously chopped.
Meanwhile, squeeze the juice of two oranges.
Peel and separate the segments of the third orange.
Add the orange juice with the golden onion and let it reduce a little.
Blend the onion with the orange juice and add the sauce over the soles.
Cook the orange segments through the pan and, once golden, place them on the plate as a garnish.
Finally, chop the almonds and put them on top of the sole.
