Tomato Sole

Tomato Sole is a light and tasty dish, perfect for a meal that highlights the flavors of the sea with a touch of freshness provided by tomatoes. Here’s how to prepare it:

Ingredients

• 4 sole fillets
• 400 g of ripe tomatoes
• 2 cloves of garlic
• 1 bunch of parsley
• 50 ml of white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing and drying the sole fillets. In a large pan, heat a drizzle of olive oil and add the garlic cloves to brown them, being careful not to burn them.

2. Once the garlic is golden, add the sole fillets and cook them on both sides for a few minutes, until they become slightly golden. Then deglaze with the white wine and let the alcohol evaporate.

3. In the meantime, prepare the tomatoes. Wash the tomatoes, remove the seeds and cut them into cubes. If you prefer, you can peel them after plunging them into boiling water for a moment.

4. Add the chopped tomatoes to the pan with the sole, cover with a lid and let it cook on low heat for about 10-15 minutes. It’s important for the tomatoes to release their juice and for it to blend well with the fish.

5. At the end of cooking, adjust with salt and pepper and sprinkle with freshly chopped parsley.

6. Serve the tomato sole immediately while hot, accompanied if desired by crusty bread or a side dish of seasonal vegetables.

Curiosity

Sole is a fish highly appreciated in the kitchen for its delicate and flavorful meat. Cooking it with tomatoes is not only a way to enhance its taste but also to embrace a dish typical of Mediterranean cuisine. In Italy, this dish might be enriched with Taggiasca olives or capers for an additional touch of savoriness.