A quick, colorful main dish
Sole good for last-minute cooking because of its versatility
Sometimes I’m in the mood for a tasty entree that’s easy to put together. Enter this sizzling sauteed sole with colorful tomatoes surrounding it. Sole is a flat fish sometimes called yellowfin or petrale sole. You can also use any flat white-fish filets for this recipe. It’s important to select the freshest fish you can find. Don’t be afraid to smell it, and make sure it is firm, and the meat is shiny.
Sole is so versatile for last-minute cooking because the fish’s mild flavor lends itself to many flavor variations. Think grapes, mushrooms, pesto and caramelized onions, to name a few.
Sauteing sole quickly is a good technique for cooking because sole is a delicate fish that can fall apart if cooked too long or handled too much. A spatula works great for turning filets. Sometimes I will use an extra spatula to help turn the fish so it holds together. Once the fish is removed from the pan, it just takes a few minutes to whip together the sauce.
This quick preparation brings out the sole’s mild fish flavor, and the sole is spiced up with brown butter and a touch of balsamic vinegar. The fresh herb garnish adds a bright-green finish. I like to serve this with a simple vegetable rice pilaf. Sometimes I will switch out the rice for farro or quinoa. To drink? Choose a chilled viognier, sauvignon blanc or crisp pinot gris.
SOLE WITH BALSAMIC BROWN BUTTER, HERBS AND SAUTEED TOMATOES
Serves 4
Tomatoes:
1 pint yellow and red cherry tomatoes,
stems removed 2 tablespoons olive oil 1 medium shallot, finely chopped 1 clove garlic, minced Salt and freshly ground black pepper 2 tablespoons finely chopped parsley
Sole:
4 skinned (7- to 8-ounce) sole filets 1/4 cup all-purpose flour Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 1 tablespoon balsamic vinegar 1 tablespoon finely chopped chives 1 tablespoon finely chopped parsley
Directions:
1. Cut any large tomatoes in half so they are all about the same size.
2. In a medium skillet, heat the olive oil over medium heat. Add the shallot, and saute for 4 to 5 minutes or until translucent. Add the garlic, and saute for 1 more minute. Add the tomatoes to the pan, and cook for 8 to 10 minutes or until the skin just barely star ts to fall off and the shallots are almost melted down. Season the mixture with salt and pepper. Remove from the heat, and stir in the parsley. Reserve.
3. Place the flour in a sealable plastic bag, and add salt and pepper. Shake the bag to mix the ingredients. Place the sole filets in the bag, and shake the bag around until the filets are lightly coated with the flour.
4. In a large nonstick skillet, heat the oil on medium-high heat. Add the filets, and saute until the bottom side is lightly browned, about 3 to 4 minutes. Turn the filets over, and saute another 2 minutes or until browned and the fish is opaque all the way through. Remove to a platter, loosely cover with foil, and make the sauce.
5. In the skillet, add the butter, and cook until it begins to turn brown. Add the balsamic vinegar and salt and pepper, and swirl around until combined. Pour over the fish filets, and scatter the top with the chives and parsley. Arrange sauteed tomatoes around the fish. Serve immediately.
Advance preparation: The tomatoes may be prepared through Step 2 up to four hours ahead, covered and kept at room temperature. Reheat just before serving.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including Seriously Simple Parties, and is a James Beard Award-winning radio-show host. Contact her at www.seriouslysimple.com.