Cauliflower, Peas and Rice (on the Side)

I served this with the sole dish in my previous post. It was simple and the kids loved it. I used leftover brown rice that I had in the fridge already.

What you will need:

1/2 head of cauliflower (cooked or uncooked)
1.5 cups of frozen peas
1.5 cups of brown or white basmati rice (cooked)
2 tablespoons of Parmesan cheese (more or less)
salt and pepper

I had to cook my cauliflower so I sliced it up, and together with the peas, microwaved it until it was 3/4 cooked. I put a bit of water in the bottom of a casserole dish (with a lid) to get it to steam a bit.

Just before the fish was ready, I added the cooked rice and mixed it up with the cauliflower/peas mixture. I sprinkled the Parmesan cheese on top and then put it back in the microwave for just long enough to heat the rice. Add a dash of salt and pepper and then serve.

All gluten-free all the time!

Enjoy!

Sole with Tomatoes and Lemon Zest

What you will need:

Enough sole for however many people you are serving - I had about 1 pound of sole filets for the 4 of us.
1/3-1/2 cup of gluten-free flour mix
salt and pepper
4-5 tomatoes (chopped) - or you can use a small can of chopped tomatoes if you don't have fresh
1 lemon for zest (optional)

In a large heavy frying pan (I use a big cast iron pan) put in about 2 tablespoons of olive oil. If you have a non-stick pan you could get away with much less I suppose. You need a bit of olive oil as it adds to the taste. Heat on medium-high.

Put the flour on a large dinner plate, add a few dashes/turns of salt and pepper. Dredge the sole in the flour (put the fish in the flour so it is lightly coated with the flour). When the pan is hot, put the sole in the pan. Let it cook for a few (3-5 minutes) minutes - checking that it does not burn, then turn it over gently. Don't overcrowd the pan. Cook for another 3-5 minutes in the other side then remove to a large shallow baking dish (like a glass rectangular dish). Place in the oven at 180, lightly covered with a piece of tin foil. Do the remainder of the fish in this way.

Once all the fish are complete and removed from the pan, then add the chopped tomatoes to the pan, scraping up any remaining bits. Add a bit of salt and pepper (optional). Reduce the tomatoes until they are kind of mushy and saucy.

Take out the fish, pour the tomatoes (or scoop as they will be thickened) over top of the fish. (It won't cover all of the fish.) Then take the lemon and zest it over top of the entire dish - I used about half the lemon's zest.

Serve with rice and vegetables. (See my other post for cauliflower/peas/rice concoction that I made to go with this.)

Gluten-free does not have to be complicated.

Enjoy!