Sole with Cilantro Aioli, Zucchini Mash, and Blistered Tomatoes

5 from 1 vote

Sole with Cilantro Aioli, Zucchini Mash, and Blistered Tomatoes

This is a quick and easy Mexican inspired fish dish with roasted vegetables and a robust cilantro aioli. Inspired by a Rick Bayless recipe.

Course Main Course

Cuisine Mexican

Keyword cilantro, dairy-free, egg-free, fish, Latin American, mexican, nightshade-free, nut-free, seafood, sole

Prep Time 10

Cook Time 15

Total Time 30

Servings

Calories 636kcal

Author Jenny Ross

Ingredients

Sole

1 pound sole filets or tilapia
salt and pepper to taste
1 tablespoon avocado oil
1/2 tablespoon lemon juice 1/2 lemon
1-2 drops liquid smoke optional, for flavor
cumin to taste
2 garlic cloves minced

Aioli

4 tablespoons mayonaise
2-4 tablespoons cilantro finely minced
1-2 tablespoons water as needed
lemon or lime juice to taste
salt and pepper to taste

Zucchini Mash

1 cup zucchini
1 garlic glove minced
1 tablespoon olive oil

Tomatoes

1/2 pound cherry tomatoes
2 tablespoons olive oil
1/4 teaspoon oregano
salt and pepper to taste

To Serve

lemon juice
cilantro

Get Recipe Ingredients

Instructions

Season the sole with salt and pepper. Combine remaining sole ingredients in a large bowl and then toss the seasoned filets in the mixture, coating evenly. Set aside.
Preheat the oven’s broiler, line a rimmed sheet pan with foil, and grease the foil with a tablespoon or two of avocado oil. Set aside.
Slice the zucchini and then toss with olive oil. Season with salt and pepper. Arrange over 2/3 of the oiled baking sheet, being sure to keep the slices from overlapping. Similarly, toss the tomatoes with olive oil, oregano, salt, and pepper and add to the remaining 1/3 of the baking sheet. Broil until deeply golden, 5-10 minutes.
While zucchini broils, make the aioli. Combine all ingredients in a small bowl (or small blender, if desired). Adjust thickness with water to a consistency you can drizzle. Adjust seasoning to taste and set aside.
Transfer zucchini to a bowl and mash roughly with a fork, draining off any excess liquid and adding the minced garlic and more oil, if needed. If the tomatoes are not blistered yet, return them to the broiler until browned.
Heat a large pan over high heat. When hot, add a tablespoon of avocado oil and when shimmering, add the seasoned sole. Cook for about 3 minutes, until beginning to brown. Flip and cook for another 2-3 minutes, or until fish just flakes when tested with a fork.
Plate zucchini mash then top with sole filets. Finally, squeeze a bit of lemon juice over the fish, if using before drizzling with the cilantro aioli. Garnish with more cilantro and serve the tomatoes along side.

Notes

Omit the tomatoes to make this nightshade-free.

Nutrition