Sole Fillets with Oranges and Rice
Ingredients
- For the rice
- 400 grams Basmati rice
- salt
- 5 allspice
- For the fish
- 600 grams Sole fillet (8 pieces)
- 5 untreated Oranges
- salt
- 250 milliliters fish stock (from a jar)
- Beet Greens (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the rice, combine the rice wiht 800 ml (approximately 3 1/3 cups) of cold salted water and allspice berries. Bring to a boil, reduce the heat and let simmer for 15-20 minutes. Remove the allspice.
For the fish, rinse the sole fillets and pat dry. Rinse the oranges and cut 4 of them into slices. Finely grate the zest of half of the remaining orange and squeeze the juice. Roll up a slice of orange in a filet of sole and secure with toothpicks. Season fish rolls lightly with salt and add along with the orange juice, the orange zest and the fish stock to an oven-proof dish. Top with remaining orange slices and cook for 10-15 minutes in preheated oven.
Arrange sole rolls on rice with orange slices. Drizzle to taste with the cooking liquid and serve garnished with beet greens.
