Sole Fillets with Capers and Stewed Tomatoes
Sole Fillets with Capers and Stewed Tomatoes
Instructions
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1
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.
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2
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.
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3
Serve the fillets over polenta. Garnish with the tomato and drizzle with the sauce.
Sole Fillets with Capers and Stewed Tomatoes
