- 1/2 sole fillets
- 1/3 cup whole wheat flour
- 3-4 Tbsp olive oile
- 1 onion chopped
- 1/2 cup white wine
- 1 cup orange juice
- 2 tsp mustard with honey
- 2 tsp butter
- parsley finely chopped
Mix flour, salt, pepper in a pan and flour the sole fillets.
Heat the olive oil in a non stick pan and cook the fish 3-4 minutes both sides.
Transfer the fillets to a plate.
Add the onion and cook until soft. Add white wine and simmer until alcohol has evaporated.
Add orange juice and mustard. Bring to a boil, reduce heat and simmer until the sauce thickens a bit.
Add butter and parsley and stir until butter has melted.
Top the sole fillets with sweet and sour sauce and serve with quinoa.
I made a Warm Salad with Eggplants and Fresh Cilantro from The Healthy Cook and mixed it with quinoa. Try it!