by Sagegreen
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Sagegreen's Notes:
Expand1/3 cup brown teff grains Ask a question about this ingredient
1 cup long grain brown rice Ask a question about this ingredient
1 1/2 cup carrot juice Ask a question about this ingredient
1 3/4 cup fish broth Ask a question about this ingredient
1/2 cup finely grated carrot Ask a question about this ingredient
1/2 inch ginger, peeled and grated Ask a question about this ingredient
1 teaspoon Meyer lemon zest Ask a question about this ingredient
pinch of Maldon salt flakes Ask a question about this ingredient
Heat the teff grains in a pan. Combine all the ingredients in a rice cooker or pan. Bring to a boil and let cook until tender, about 40 minutes.
Ask a question about this step2 tablespoons olive oil Ask a question about this ingredient
1 pound filet of sole Ask a question about this ingredient
fresh milled pepper to taste Ask a question about this ingredient
pinch of Maldon salt flakes Ask a question about this ingredient
water just enough to cover the fish Ask a question about this ingredient
1 Meyer lemon, thinly sliced Ask a question about this ingredient
1 tablespoon chopped flat leaf parsley and sprigs of fresh dill Ask a question about this ingredient
1 cup roast carrots and parsnips with garlic and onions (see other recipe) Ask a question about this ingredient
lemon wedges for garnish Ask a question about this ingredient
fresh dill for garnish Ask a question about this ingredient
sprinkle of sweet paprika, optional garnish Ask a question about this ingredient
In a shallow baking pan coat the bottom with olive oil. Season the fish with salt and pepper. Place the fish on top of the olive. Arrange the lemon slices, parsley, and dill on top. Pour water in the pan just enough to cover the top of the fish. On top of this arrange the roasted carrots and parsnips, with whatever other vegetables you have also roasted before (golden beets, yellow peppers, onions, garlic). If you don't have roasted carrots, then some plain cooked carrots and parsnips will do.They will contribute to the broth flavor.
Ask a question about this stepBake in a 350 degree oven until the fish is cooked, about 20 minutes.
Ask a question about this stepDish out the grains first. Serve the fish next to the grains. Top with the carrot and parsnips (with beets and peppers). Ladle the broth from the fish over everything. Serve with lemon wedges, fresh dill and a sprinkle of paprika.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
