Sole Fillets with Capers and Stewed Tomatoes
Sole Fillets with Capers and Stewed Tomatoes
Ingredients
- 2 cups (500 ml) cherry tomatoes
- 1 or 2 sprigs fresh herbs of your choice (thyme, rosemary, parsley, etc.).
- 1/3 cup (75 ml) olive oil
- 1/4 cup (60 ml) white wine
- 2 tablespoons (30 ml) capers, rinsed and drained
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) grated lemon zest
- 1 1/2 lb (675 g) sole fillets
Instructions
- In a skillet, cook the tomatoes with the herbs in 45 ml (3 tablespoons) of oil over medium heat for 5 minutes, stirring frequently. Deglaze with the white wine. Add the capers, lemon juice, and lemon zest. Simmer for 5 minutes or until the tomatoes begin to burst. Set aside.
- In a large non-stick skillet, cook the fish fillets, half at a time, in the remaining oil for about 30 seconds on each side. Season with salt and pepper. Keep warm, if necessary.
- Serve the fillets over polenta. Garnish with the tomato and drizzle with the sauce.
Sole Fillets with Capers and Stewed Tomatoes