Name: Sole Fillets with Capers and Stewed Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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

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

Preparation

- 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

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Ingredients

Preparation

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