Lemon Sole with Blistered Cherry Tomato Sauce

Inspiration: My brother makes the most AMAZING sauteed fish dish, which we all call, Randy’s Fish Dish. He roasts garlic and caramelizes onions for an hour, and incorporates almost every fresh herb you can imagine, and a ton of butter. It is really so good. However I could never recreate this masterpiece, so I altered it a bit, and came up with what David and I call “my Italian fish dish”.

Adaptation: There is little I love more than Olive Oil, Garlic, Onion, Fresh Herbs & Tomatoes together. Just like my big bro, I started with garlic, onion and fresh herbs I had in the fridge. (Now I use fresh herbs from my garden – my lemon thyme is especially delightful). After blistering and smushing the tomatoes for juice, then adding white wine & lemon, the Julie Fish Dish was born.

PREP PHOTOS

The key to making this delicious sauce is adding and building flavors. Here I just added my cherry tomatoes & fresh herbs to the onions and garlic.

Once the tomatoes have cooked for about 5 minutes and they start to blister, I press down on them lightly with a soft spatula to let out the sweet juices into the sauce. You can see the color of of the sauce is developing.

After you have developed your sauce, add the Fish to the pan, making sure all the sauce surrounds the fish on the sides and on top. At this point I add more lemon and wine and more fresh herbs.

The fish only needs about 5-7 minutes sauteed in your covered pan. Carefully slide your fish onto your plate (it is a flaky fish, so it might break apart easily) and top with the sauce and some fresh parsley.

I made this dish for my cousins Samantha & Sari a few months ago. I served it with roasted Zucchini and Sauteed Wild Mushrooms. Another plating example.

Lemon Sole in a Blistered Tomato Sauce

2013-09-25 13:08:23

Serves 2

Sauteed Lemon Sole in Tomatos, Garlic, Onion, White Wine and Fresh Herbs

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

2 Large Filets of Fresh Lemon Sole, salted and lightly dipped in flour on both sides

1 Small Carton Cherry Tomatoes (about 2 cups), Sliced in Half

1 Cup Dry White Wine

2 Lemons

4 Garlic Cloves, Slices

Half of a Large White or Yellow Onion - OR 2 Shallots - thinly sliced

Olive Oil

Fresh chopped herbs: Parsley (12 sprigs + garnish), Oregano (4-5 sprigs), Thyme (6-7 sprigs)

Salt, Pepper

Instructions

- Saute onions and garlic in EVOO over medium heat in a covered (so your flavors steam together) non-stick pan for about 5 minutes or until translucent

- Add tomatoes (cut side down) and fresh herbs to pan with juice of 1/2 a lemon and a 1/4 cup wine, cover pan and cook for another 5-7 minutes or until tomatoes are soft

- Using a soft spatula, lightly push on the tomatoes until then slightly burst adding their juices to the sauce. Add another 1/4 cup wine. Cover for about 2-3 minutes

- Add fish to pan, making sure it is covered with the sauce on the sides and on top. Add the remaining 1/2 cup of wine and the juice of the other 1/2 lemon. Saute, covered for another 5-7 minutes until fish is cooked through. Do not flip the fish, it will break apart

- Carefully slide fish onto a plate, covering generous with sauce and garnish with fresh parsley

- Serve with Israeli Cous Cous or roasted vegetables

By Julie Zucker

Press Worthy Eats http://www.pressworthyeats.com/