Filet of Sole with Rainbow Carrot Salad

This meal is a pleasure to eat and a pleasure to look at. The colors from the carrots are so vibrant and just joyful!

Let’s talk flavors first. Filet of sole is a very mild tasting fish. It is the perfect fish to pair with fresh flavors like lime and garlic. The tender sole sits atop a salad dressed in a sweet and tangy vinaigrette made with garlic, tons of lime zest, sweet agave and champagne vinegar. The fish is finished with a splash of this vinaigrette. By doing this, it ties up the flavors in the salad and the fish beautifully.

Now on to colors. If you can’t find multicolored carrots, regular carrots will do. But the colors of the orange, yellow and purple carrots are spectacular. Laying over a bed of arugula and topped with salty pistachio bits, this salad truly has it all!

I’m so excited to show you step by step how I made this Filet of Sole with Rainbow Carrot Salad. Let’s get cooking!

Here is how I make this beautiful salad and fish

Start by spreading the arugula on a large serving platter. 

Tip! I prefer a shallow and long platter because the fish will be placed on top of the salad and if it was on a bowl it would be harder to serve. 

Sprinkle the pistachios evenly throughout the bed of arugula. 

Trim and peel the carrots. 

Using the vegetable peeler start slicing the carrot lengthwise to create ribbons. 

Tip! I like to lay the carrot on the cutting board and holding the carrot by the thinest part and peeling it away from me. 

Arrange the carrots evenly on top of the arugula and the pistachios. 

For the vinaigrette: 

Mince the garlic as finely as you can. 

Zest the limes. 

In a measuring cup, bowl or vinaigrette mixing container, measure out the extra virgin olive oil. 

Tip! Make sure you use a good olive oil, not the one you cook with. 

Add the garlic and lime zest. Add the agave syrup, the champagne vinegar, and the lime juice. Season with salt and pepper to taste.

Combine well to emulsify the vinaigrette. 

For the Sole: 

Season the fish with salt and pepper. 

Heat a medium to large pan to medium high heat. Add a few tablespoons of cooking extra virgin olive oil. 

When the pan is nice and hot, add the filets and cook for 1 to 2 minutes. 

Tip! The fish cooks very quickly and it is easy to over cook resulting in dry fish. 

Flip the filets and add the butter and  three tablespoons of the vinaigrette. 

Tip! Make sure to grab some the bits and pieces of garlic and lime zest in the bottom of the vinaigrette container. 

Cook the fish on that side for 1 minute and remove from the heat. 

Serve the fish on top of the salad and drizzle the vinaigrette. 

Enjoy!