Hi my ItalianSisters friends. Today’s dish is Saffron baked sole on a bed of basmati and kale rice. While not necessarily an Italian recipe, it is a concoction of mine, so it totally belongs here. This is one of those quick fish dishes that works best if made from frozen, so its perfect for those nights after work, when you’re tired and hungry and want something healthy to eat. (4-6 servings).
- 4 tablespoons of olive oil
- 2 cloves of garlic – crushed and chopped
- 4 large leaves of kale chopped
- One small onion chopped
- 8-9 medium size pieces of frozen sole
- 2 cups of uncooked Basmati rice
- 3 cups of water
- 1-1/2 tsp salt
- 1 tsp saffron
- 1 tsp onion powder
- 1/2 tsp black pepper
Preheat your oven to 400 deg F. Saffron baked sole on a bed of basmati is made in one dish, it takes five minutes to prepare and bakes for one hour.
Spread the frozen fish out on a cutting board and sprinkle on the salt, pepper, on both sides. Transfer to a large mixing bowl and add in the oil, chopped onion, chopped garlic, and remaining spices to the bowl. Toss the mixture so that the fish get coated well with the vegetables, oil and spices. Remove the fish pieces again to the cutting board and add in the water, kale and rice to the oily mix in the bowl. Transfer the rice mixture to a casserole dish and layer the frozen fish on top of the watery mixture. (adjust salt to your tasting)
Place cover/lid on casserole dish and bake at 400 to 410 deg F for ~ 50 mins to one hour. (note: do not lift the lid before at least 30 minutes of cook time).
Ive served it here with some sauteed rapini and garlic and a little fish sauce.
Buon appetito 🙂