Mediterranean Sole Rolls with Cauliflower Couscous, Roasted Peppers and Capers Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips and red onion on a sheet pan, add 2 tablespoons olive oil, 1 chopped garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Toss well and roast for 18 minutes, until tender with browned edges.

2. 2

   While the vegetables roast, pat the sole fillets dry. Season them with the lemon zest, dried oregano, 1 grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and a little black pepper. Roll each fillet up and place seam-side down in a lightly oiled baking dish.

3. 3

   Bake the sole rolls at 220 °C / 425 °F for 10 to 12 minutes, or until the fish is opaque and flakes easily.

4. 4

   While the fish bakes, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add 1 chopped garlic clove and cook for 30 seconds. Add the riced cauliflower, 1/4 teaspoon salt, and 2 tablespoons water. Cook for 4 to 5 minutes, stirring, until tender but still fluffy. Stir in half of the chopped green olives.

5. 5

   Make the vinaigrette by mixing the capers, the remaining parsley, the remaining lemon juice, and the final tablespoon of olive oil in a bowl. Add the remaining green olives and mix well. Taste and adjust with a pinch of salt if needed.

6. 6

   To serve, divide the cauliflower couscous among plates, top with the roasted peppers and onion, add the sole rolls, and finish with the caper vinaigrette. Sprinkle the toasted sliced almonds over the top and serve right away.