Recipe · 30 min
Roasted Sole with Honey Lemon Broccoli & Almond-Raisin Couscous Pilaf
- 30 min
- 2–6 servings
- 579 kcal / serving
Sole fillets pair with fluffy almond-raisin couscous pilaf and bright honey-lemon broccoli for a balanced weeknight dish. The mix of tender fish, chewy raisins, and lightly charred vegetables keeps the plate interesting and quick to assemble.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds, sliced
- 1 crownbroccoli
- 1 mediumcarrot
- 8 fl ozchicken or vegetable broth
- ½lemon
- ¼ cupraisins
- ¾ lbsole fillets
- ½ cupwhole wheat couscous
- carrots
- lemons
From the pantry: black pepper, coriander, ground, cumin, ground, extra virgin olive oil, garlic powder, honey, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · spatula · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 crownbroccoli
- 1 mediumcarrot
- ½lemon
- carrots
- lemons
Meat & seafood
- ¾ lbsole fillets
Pantry & dry goods
- ¼ cupalmonds, sliced
- 8 fl ozchicken or vegetable broth
- ¼ cupraisins
- ½ cupwhole wheat couscous
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ¼ cup | ½ cup | ¾ cup |
| broccoli | 1 crown | 2 crowns | 3 crowns |
| carrot | 1 medium | 2 medium | 3 medium |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| lemon | ½ | 1 | 1 ½ |
| raisins | ¼ cup | ½ cup | ¾ cup |
| sole fillets | ¾ lb | 1 ½ lb | 2 ¼ lb |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and place the racks in the upper and lower thirds.
- Rinse the broccoli, then cut into bite-sized florets and smaller stems; spread on a baking sheet, drizzle with oil, sprinkle with the listed spices, and toss to coat.
- Roast the broccoli on the lower rack until lightly charred and fork-tender, about 12–15 minutes.
- Mix the spices in a small bowl for the fish. Pat the sole dry and brush with oil; season evenly on both sides and place on a separate baking sheet.
- Roast the fish on the upper rack until flaky and cooked through, about 10 minutes.
- In a small saucepan, grate the carrot and add it to the pan with broth; bring to a boil, then remove from heat and stir in the couscous and garlic powder; cover and let stand for 10 minutes.
- Fluff the cooked couscous with a fork and stir in the sliced almonds and raisins.
- Whisk together the juice of the lemon, honey, and oil in a bowl to make the honey-lemon sauce.
- When the broccoli is done, drizzle it with the honey-lemon sauce and toss to coat.
- To serve, divide the fish, couscous pilaf, and broccoli between plates and enjoy the combination of textures and flavors.
Two tips
- Prepare the broccoli and spice mix in advance for smoother assembly.
- Leftovers can be stored separately: keep fish, couscous, and broccoli in airtight containers for up to 2 days; reheat gently. Try a squeeze of lemon over leftovers for brightness.
Nutrition per serving
- Calories
- 579 kcal
- Protein
- 35 g
- Carbs
- 68 g
- Fat
- 22 g
- Fiber
- 11 g
- Sodium
- 599 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.