Roasted Sole in Red Sauce Wth Pasta in Garlic Butter Sauce



8 tbsps. Butterfresh margarine
1 (250 gms.) Fiesta Spaghetti Sauce, Italian Blend
½ tsp. sugar
2 strips of orange rind
1 fresh thyme sprig
6 fresh basil leaves
500 gms. Sole fillets or steaks (or any white bread fish)
freshly milled pepper
2 pcs. baby carrots, cut into julienned, strips
fresh asparagus
tips, blanched
thin strings of orange rind

For the pasta noodle bed:

200 gms. Fiesta Spaghetti Noodles
2 tbsps. garlic, minced
2 tbsps. Butterfresh Margarine



Step 1

To prepare the pasta noodle bed: Cook the noodles according to package directions. In a skillet, saute two tablespoons of minced garlic in two tablespoons of Butterfresh Margarine. Add cooked spaghetti and coat thoroughly. Arrange on individual plates. Heat one tablespoon of Butterfresh Margarine in a heavy pan.

Step 2

Add Fiesta Spaghetti Sauce, sugar, orange rind, thyme and basil. Simmer for five minutes. Season the fish slices with pepper. Heat remaining Butterfresh Margarine in a heavy frying pan. Fry the fish until it is cooked through, becoming slightly golden brown.

Step 3

Remove the cooked sole to the prepared individual plates lined with pasta. Garnish with small bundles of julienned carrots and asparagus tips tied with orange rind strings. Pour some Red Fiesta Sauce or serve in a separate sauce bowl. Top with a basil sprig.

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