Sesame-Seasoned Yellow Sole with Tahini Roasted Cauliflower

31 Oct

This dish was healthy and tasty and quick and easy.  What more could a girl ask for?  The tahini-crusted cauliflower was crunchy on the outside, soft and creamy on the inside, and was packed with bright flavor.  The fish was moist and simple, which was a good foil to the “punch” of flavors in the cauliflower.  I served this with a small side of Fattoush Salad.

Sesame-Seasoned Yellow Sole with Tahini Roasted Cauliflower

Sesame-Seasoned Yellow Sole:

2 fillets frozen yellow sole, defrosted

2 tsp. garlic powder

2 tsp. sesame seeds

Kosher salt and freshly cracked black pepper

1 tbs. olive oil

1 tsp. dried parsley

Season fish on both sides with garlic powder, sesame seeds, kosher salt, and freshly cracked black pepper.

Heat olive oil over medium heat in a large skillet.  Add fish and cook 4-5 minutes per side until cooked through.  Season with dried parsley.

Tahini Roasted Cauliflower:

Adapted from

1/4 cup extra-virgin olive oil

2 tsp. ground cumin

1 head cauliflower, cored and cut into 1 1/2” florets

Kosher salt and freshly ground black pepper

1/4 cup tahini

3 cloves garlic, minced

Juice of 1 lemon

Non-stick cooking spray

1 tsp. dried parsley

Preheat oven to 475º.

Combine olive oil,  cumin, tahini, garlic, lemon juice, kosher salt and freshly cracked black pepper and whisk thoroughly.  Add cauliflower and toss until cauliflower is well-coated.

Cover a baking sheet with tinfoil and spray with non-stick cooking spray.  Spread cauliflower evenly over the baking sheet.  Add to oven.

Roast, tossing halfway through, 20 minutes or until cauliflower is tender and the tahini sauce has become deep golden brown.  Season with dried parsley and serve with sesame-seasoned yellow sole.

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