Serving Size: 4-6
The delicate flavor of sole is enhanced with an aromatic sauce made with tomato and basil.
- 1½ T olive oil
- 2 cloves garlic, thinly sliced
- 1½ C chopped tomatoes
- 3 T chopped fresh basil, divided
- ¼ C heavy cream
- 1 t. olive oil
- 4 (6 oz.) sole fillets
- Salt & freshly ground pepper
- 4 T all-purpose flour
Heat oil in a large skillet over medium-high heat, saute garlic until softened. Add tomatoes and cook for about 1 minute, add 2 T of basil and cook for another minute. Stir in cream and cook until just warmed through, about 2 minutes. Keep warm.
Heat 1 t. oil in a large nonstick skillet over medium-high heat. Sprinkle salt & pepper on each fillet, dredge each fillet in the flour, place on skillet; cook 1½ minutes on each side or until fish flakes easily.
Place fish on a platter, pour sauce over it, and sprinkle with the rest of basil leaves.