Sole with Strawberries and Almonds

Sole with Strawberries and Almonds
Servings: 4 Prep 15 mins Cook 16 mins


  • 1 1/3 cups pearl couscous
  • 1/4 cup olive oil
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons chopped parsley, plus more for garnish
  • 1 1/4 teaspoons plus 1/8 tsp salt
  • 1/2 teaspoon black pepper
  • 1 pound strawberries, hulled and diced
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds sole (about 8 small fillets)

Make It

1. In a medium lidded pot, bring 1 1/3 cups water and couscous to a boil. Reduce heat to low and simmer per package directions, covered, until water is absorbed. Stir in 2 tbsp of the olive oil, 3 tbsp of the almonds, 2 tbsp of the parsley, 3/4 tsp of the salt and 1/8 tsp of the pepper. Cover to keep warm.

2. Meanwhile, add strawberries and vinegar to a saute pan over medium heat; cook 8 minutes. Remove from heat. Stir in butter, 1/8 tsp of the salt and 1/8 tsp of the pepper.

3. Pat fillets dry with paper towels; season with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. In a large nonstick saute pan, heat 1 tbsp of the oil on medium-high heat. When shimmering, add 4 fillets to pan. Saute 2 minutes, then flip and cook 1 to 2 more minutes, until cooked through. Repeat with second batch of fillets, adding remaining 1 tbsp oil.

4. Serve fillets over couscous. Spoon strawberry sauce on top. Garnish with remaining 1 tbsp almonds and parsley.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 524, Fat, total (g): 21, chol. (mg): 76, sat. fat (g): 4, carb. (g): 48, fiber (g): 5, pro. (g): 34, sodium (mg): 921, Percent Daily Values are based on a 2,000 calorie diet.