Almond-Crusted Sole with Mushroom Pilaf for Two #SundaySupper

I have a confession to make, if it weren’t for my blog Valentines day would just come and go in our house without much thought. I have never been a Valentines person, I actually have never been out on a Valentines date, not even in the days before kids. I don’t even think I have ever received a Valentines card before, other then the ones you all fill out at school and send to your whole class. But when I became a blogger it was obvious that Valentines day was a much loved blogging holiday so ever since then I have been enjoying sharing some special recipes for people to be able to enjoy with their Valentine. Trust me with incredible meals like this hubby loves the new tradition. Although it isn’t celebrated on the day, because lets face it if you are in a blogger family you never get to enjoy these amazing holiday recipes on the day. Our families are taste testing our Christmas recipes in July.

Today Sunday Supper are going to bring you some special recipes for cooking just for two.

For rice

Mushroom Pilaf

(1 c.) chicken stock
75g (3/4 c. ) mushroom, chopped
1 garlic clove, minced
45g (1/4 c.) uncooked long grain rice
45g (1/4 c.) uncooked wild rice*
2 Tbsp sliced almonds, toasted
recipe adapted from Taste of Home
*I used red rice as it was what I had on hand.

Combine the rice, mushroom, garlic and stock in a small baking tin coated in olive oil spray.

Cover and bake 175 C (350 F) for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds.

For the fish

Almond-Crusted Sole

2 lemon sole fillets (6 oz. each)
2 tsp olive oil, divided
Fresh lemon wedges
16g (1/4 c.) panko breadcrumbs
20g (1/4 c.) finely grated parmesan cheese
20g (1/4 c.) slivered almonds
1 tsp dried parsley parsley
1/2 tsp finely shredded lemon zest

Preheat oven to 230 C (450 F) with a rack set at the top level. Sprinkle both sides of fillets with a few cracks from a salt and pepper grinder. Set fish on a foil lined baking sheet and brush tops of fillets with 1 tsp. olive oil and squeeze a little lemon on top.

Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture.

Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.

Alluring Appetizers:

Exquisite Entrees:


Decadent Desserts and Drinks:

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20 thoughts on “Almond-Crusted Sole with Mushroom Pilaf for Two #SundaySupper

  1. Fish and rice for a girl who grew up in Japan is indeed a gift on Valentine’s Day or on any day asking / requiring treats =)

    Thank you for your honesty about the Valentine’s holiday…As a single lady for so many years, it’s taken quite a few years of marriage to warm up to the holiday =)

  2. I agree, being a food blogger definitely makes Valentine’s Day a bit more recognizable than it normally would be for me too. But hey, at least it caused you to make this delicious dinner for two!

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