Sesame-Crusted Sole with Baby Bok Choy and Wild Rice-Blood Sugar

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 389.1
  • Total Fat: 23.7 g
  • Cholesterol: 60.0 mg
  • Sodium: 684.9 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 25.5 g

View full nutritional breakdown of Sesame-Crusted Sole with Baby Bok Choy and Wild Rice-Blood Sugar calories by ingredient
Submitted by:

Number of Servings: 2


    1/4 cup uncooked wild rice
    Pinch of sea salt
    3/4 cups water


    1/4 cup sesame seeds
    2 (4-oz) skinless sole fillets
    2 tbsp sesame oil
    2 heads baby bok choy, trimmed
    2 garlic cloves, minced
    1-inch piece fresh ginger, peeled and grated
    Sea salt and freshly ground black pepper


Make the wild rice: Put the wild rice, salt and water in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 50 to 55 minutes.
Make the sole: Place the sesame seeds on a plate. Lightly rub the sole with 1 tablespoon of the sesame oil. Press the sole onto the sesame seeds to form a crust. Set aside.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet. Cook the fish until golden brown, approximately 2 to 3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2 to 3 minutes. The fish should flake apart with gentle pressure when done. Remove the sole from the pan and set on a plate.
Add the bok choy, garlic and ginger to the skillet. Toss well, until the bok choy begins to wilt. Season to taste with salt and black pepper.
Place the bok choy and steamed wild rice on plates and serve the fish on top. Any leftovers can be refrigerated for up to 4 days.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user DEANNIE1966.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe