ghyjuki
Sprinkle the sole fillets with the thyme and season with salt and pepper. Fold each fillet into thirds and refrigerate.
In a small saucepan, simmer the vinegar until reduced to 1 T. In a med saucepan, bring the stock to a simmer. Stir in the tomato paste; cover and keep warm over low heat.
Heat 2 T of the oil in a large sauce pan. Add the onion; cook over low heat, stirring, until softened. Stir in the rice until evenly coated. Add the wine; simmer over moderate heat, stirring, until fully absorbed. Add 1 c of the hot stock and cook, stirring constantly, until almost absorbed. Add 5 more c of stock, 1 c at a time, stirring until absorbed between additions. The risotto is done when it is ccreamy and the rice is al dente, about 20 min total. Cover and keep warm.
In a med skillet, heat the remaining 1 T of olive oil until shimmering. Add 2 T of the butter and the sole, folded side down. Cook over mod heat, basting often with the butter, until browned on the bottom, about 3 min. Reduce the heat to low, turn the fish and baste again. Cover and cook until the fish is white throughout, about 4 min longer.
Rewarm the risotto over mod heat, then stir in the remaining 1/2 c of stock. Add the olives, sun-dried tomatoes, Parmesan and the remaining 1 T of butter; season with salt & pepper. Spoon the risotto into shallow bowls; set the fish on top and drizzle the reduced balsamic vinegar around it. Top the fish with the arugula and serve.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 434 | ||
Calories from Fat: 144 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 36.9mg | 11 % | |
Sodium 1664.3mg | 57 % | |
Potassium 582.4mg | 15 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 49.9g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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