Sole, salsa & rice

Updated at: Thu, 17 Aug 2023 03:26:13 GMT

Step 1

Salt the defrosted or fresh fish on both sides and let rest for 10 minutes

Step 2

While it's resting, chop the shallot and mince the garlic

Step 3

In a mid-high heat pan, let the whole cherry tomatoes and the chopped hand crushed kale bruise (without oil) for 3 minutes, shuffling a few times

Step 4

In a saucepan, pepare the short grain rice according to package instructions using water to cook

Step 5

After the cherry tomatoes are bruised, add 2 tbsp of oil, the chopped shallots and minced garlic in the pan with the tomatoes

Step 6

Salt with a big pinch, deglaze with the white wine and let it cook for a few more minutes

Step 7

Reserve the salsa after its all cooked evenly and keep the pan on the heat for the next step

Step 8

After reserving the salsa, add the fish to the heated pan with the salsa residues. Cover and let cook thoroughly (do not overcook).

Step 9

After the rice is cooked, add the thyme, the butter and a big pinch of salt in the rice in the saucepan

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