Seared Sole in Creamy Tomato Basil Sauce

Eliza Adam

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.