Dover Sole, Rice, and Green Beans

It was my turn to cook tonight. I thought I would go the lighter side. I found some dover sole on sale and cheap.

Here is the recipe I used for the rice.

 1 cup Texmati brown rice

2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

For the fish I took it and layered it in a shallow buttered baking dish, then sprinkled it with salt and pepper. In a small bowl mix 1/4 cup melted butter, the juice from 1 lemon, and minced onion. Pout that over the fish, then sprinkle with paprika. Bake in a 325 degree oven for 30 minutes or fish is done. Garnish it with fresh chopped parsley.

For the veggie, I took fresh green bean and blanched them for 5 minutes.

This was very simple and yummy! Of course my nephews didn't want any part of it.