Ingredients for 6 fillets:
- 6 sole filets sliced thinly
- 1 zucchini sliced lengthwise using a mandolin or peeler
- 1 cup cooked quinoa
- 3 thin slices of butter, each slice cut in half
- Olive oil 1/4 cup
- 1/2 cup white wine
- Salt pepper to taste (any other spices you wish to use)
☑️slice zucchini lengthwise into thin slices using a mandolin or peeler.
☑️place 1slice of zucchini on each fillet, lengthwise. Top with a spoon of cooked quinoa, salt, herbs and seasoning of your choice, a tiny piece of butter, and roll fillets (they will stay in place because they are so thin, or you can do more of a trifold placing quinoa in the middle and Placing the open side down so it doesn’t open up)
☑️ put a few tablespoons of the oil on the bottom of a Pyrex dish. Place rolled fillets to form 1 layer at the bottom of dish. Add 1/2 cup of white wine to the bottom of the dish. Brush top of each fillet with butter or oil and sprinkle with quinoa.
☑️bake at 350 for about 20 min or until top browns. Note: if zucchini isn’t cut thin it may still be hard after the cooking time. In that case, you can grill or boil zucchini slices first.
For the sweet potato puree:
- 1-2 medium sized sweet potatoes. Peeled.
- 1 clove garlic
- 1/3 cup coconut milk
- Salt to taste (about 1/2 tsp)
- Butter or olive oil 1 tbsp
- Boil sweet potatoes until tender (fork pierces through with no difficulty)
- Drain and place back in pot. Add remaining ingredients listed above.
- Using a hand blender, PULSE until you achieve Desiree consistence. !!!!Remember to pulse or else your mash will have a glue like consistency !!!
- Place a few tablespoons of Puree on each plate. Top with sole filet. Enjoy the beautiful tastes together!!!