There’s a certain magic in how sumac transforms a simple sole fillet into something extraordinary. Its tangy, citrusy notes create a bright, bold contrast to the fish’s delicate, buttery texture, while the hint of smoked paprika and ground coriander adds depth and warmth. Cooking the fillet in a garlicky, lemon-infused butter ensures each bite is melt-in-your-mouth perfection, with flavors that are both vibrant and comforting. For a complete meal that celebrates these flavors, pair this sumac-dusted sole with a refreshing Pomegranate Herb Couscous—its bursts of sweetness and nutty crunch make it the perfect complement.
Sumac Sole Recipe:
Ingredients (serves 1) :
- 2 sole fillets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon sumac (adds tangy, citrusy flavor)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 garlic clove, minced
- Juice of 1/2 lemon
- Fresh parsley or mint for garnish
Instructions:
- Cook the Sole: Pat the sole fillets dry and season with salt, pepper, sumac, ground coriander, and smoked paprika. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Carefully place the sole fillets in the skillet. Cook for 2–3 minutes on one side, then flip and cook for another 1–2 minutes, or until the fish is cooked through and flakes easily with a fork. Squeeze lemon juice over the fillets while still in the pan and baste with the buttery juices.
- Assemble the Dish: Plate the couscous as a base. Place the sumac-dusted sole fillets on top. Drizzle the pan juices over the fish and couscous. Garnish with fresh parsley or mint for a final burst of freshness.
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