Basmati rice pilaf
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Sole is a delicate but firm white fish that needs only a flash in the pan with butter and lemon to be delicious. But when tomatoes and basil are at their best, they’re perfect as a topping for this sole, which starts on the stove and finishes in the oven.
I like the tomato topping so much that I make extra and serve it on slices of toasted French bread.
You can also use halibut or tilapia in this recipe; just be sure to keep an eye on the fish as it cooks, particularly if some filets are thicker and larger than others. Add a few extra minutes cooking time for thicker filets.
Heat the olive oil in a saucepan over medium heat. Add the shallots and cook until softened, 1 to 2 minutes. Add the rice and cook, stirring, for 1 minute. Add the broth, salt and pepper. Bring to a boil, turn the heat to low, cover and cook for 15 minutes. Remove from the heat and set aside. Fluff with a fork when ready to serve.
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