Filet of Sole Rolls with Beet Greens and Pumpkin Seeds
By Vincent Li
Serves 4, as a main course
1 tsp olive oil
1 shallot, minced
¾ pound beet greens, stems removed and reserved; beets set aside for other use (can also substitute spinach)
Pinch of coarse salt (1/16 tsp)
Freshly ground black pepper
1 lemon, half zested, and the other half sliced into thin rounds
1 Tbsp chopped pumpkin seeds
1 Tbsp finely chopped fresh herbs (parsley, chives, tarragon)
4 fillets of lemon sole, about 4 oz each (can also use grey sole or flounder)
¼ cup dry white wine
1 cup red quinoa
2 cups water
Preheat oven to 375° F.
Heat olive oil over low heat in a large saute pan, and add shallots, stirring until soft, about 2 minutes. Raise heat to medium and add beet greens, salt, and pepper. Toss with tongs until wilted but still bright green, about 1-2 minutes, then transfer to a collander, pressing down to squeeze out liquid. Divide the greens mixture into 4 equal parts.
Combine lemon zest with the herb mixture and pumpkin seeds and set aside.
Lay filets flat on a work surface, with the prettiest side facing downwards. At the narrow end, of each filet, add the reserved greens and roll fish into a cylinder, with the greens inside. Place the fish into a baking dish, each filet roll separated by the lemon rounds. Divide the zest/herb/pumpkin seed mixture on top of each roll. Pour wine into the dish. Cover with parchment paper then aluminum foil, and bake until fish is opaque and cooked through, about 15-20 minutes. Serve with the quinoa.
Quinoa: combine the reserved beet green stems with the red quinoa, and cook in 2 cups salted water, as directed.
Inspired from a recipe on Martha Stewart Living.