Pan Fried Sole with Red Quinoa and Vegetables
Ingredients
- 1 1⁄2 cups chicken stock
- 1 cup red quinoa
- Kosher salt and freshly ground black pepper, to taste
- 4 plum tomatoes, peeled, seeded, and quartered
- 1⁄3 cup olive oil
- 1⁄2 lb. green beans, trimmed and cut into 1″ pieces
- 1 medium zucchini, thinly sliced crosswise
- 5 tbsp. unsalted butter
- 4 (6-oz.) filets skinless sole, orange roughy, or haddock, pin bones removed
- 3 tbsp. fresh lemon juice
- 2 tbsp. minced chives
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