Wednesday, April 17, 2013

Fillet Of Sole With Provencal "Salsa"

Fillet of Sole with Provencal Salsa

This is a quick, simple dish that is light and full of flavor. It's my favorite dinner to prepare when I want to be in and out of the kitchen in no time. On those days where I really, really don't feel like cooking yet a plate of crackers and cheese won't cut it. And the best part? This dish rivals any seafood entree you would get at a fine dining establishment {actually this recipe is from such an establishment}. The fish is cooked {almost poached} quickly in the oven in vegetable broth, coming out moist and tender. While the fish is cooking, you'll prepare a classic Provencal sauce {almost a salsa} of tomatoes, basil, capers, scallions, olives, olive oil and balsamic vinegar. This sauce would be good on any number of things including salmon, chicken {if you go there} or even pasta but especially good with mellow sole. And seriously, the most time consuming part of this recipe is preheating the oven. {Side note: there are two occasions when I eat mashed potatoes: on Thanksgiving and when I prepare this dish. Place the fish on a small, fluffy bed of potatoes and "wow"}.

Fillet Of Sole With Provencal "Salsa"

4 fillets of sole {6 oz each}
kosher salt and freshly ground black pepper
3/4 c vegetable broth
4 T olive oil {*}
1 c cherry tomatoes, quartered {or you can use 1 c diced Roma, whatever you prefer}
1/2 c sliced scallions
2 T capers, drained
1/3 c fresh chopped basil
2 T chopped Moroccan olives {or Kalamata olives will do}
1 T + 1/2 T balsamic vinaigrette {*}

Preheat the oven to 400 degrees. Season each fillet with a small pinch of salt and pepper.

Place the fillets in an oven proof pan along with the broth and bake uncovered for 10 minutes.

While the fish is cooking, warm the oil in a saute pan over medium heat. Add the tomatoes, scallions, capers and basil, stirring occasionally. When the tomatoes are warmed through, add the olives and vinegar. Season with 1/4 t salt and a pinch of pepper. Taste and adjust seasoning.

When the fish is done, remove from pan and place a fillet on each plate, discarding the broth. Spoon sauce evenly over the fillets and serve immediately.

{*} I don't want to force my opinions on you so I'll note that these two quantities above represent 1/2 of what the original recipe calls for. I prefer a chunkier, leaner, less runny sauce. 

Serves 4.

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Source: Adapted from the LA Times and Cafe des Artistes

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