Sole with Tomatoes

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

Ingredients

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

Preparation

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

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

3. Meanwhile, prepare the tomatoes. Rinse 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 few seconds.

4. Add the diced tomatoes to the skillet with the sole, cover with a lid and simmer for about 10-15 minutes. It is important that the tomatoes release their juice and that it blends well with the fish.

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

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

Trivia

Sole is a fish highly appreciated in cooking for its delicate and flavorful flesh. Cooking it with tomatoes is not only a way to enhance its flavor, but also to enjoy a typical dish of Mediterranean cuisine. In Italy, this dish may be enriched with Taggiasca olives or capers to add an extra touch of savoriness.