SOLE WITH FRESH TOMATOES1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 pounds sole fillets
2 garlic cloves, crushed and minced
2 tablespoons minced fresh oregano (or 1 tablespoon crumbled dried oregano)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
2 shallots, minced
4 fresh sage leaves, minced (or 1 tablespoon crumbled dried sage)
1 tablespoon unbleached all-purpose flour
1 cup dry white wine, divided use
6 tomatoes, peeled, seeded and chopped
1/2 cup half-and-half (or reduced-fat sour cream)
coarse salt and freshly ground black pepper
Preheat oven to 425 degrees F.
Grease a large baking dish with 1 teaspoon olive oil. Lay the fillets inside the dish in as close to a single layer as possible.
In a small mixing bowl, combine half of the minced garlic, the oregano, parsley and lemon zest. Spread evenly on the fish fillets and set aside.
Heat the remaining 1 tablespoon oil in a wide saucepan over medium-high heat. When hot, add the remaining garlic and the shallots and sage. Reduce the heat to medium-low and saute, stirring often, until the shallots are soft, about 7 minutes.
Sprinkle the flour over the mixture in the saucepan and continue stirring to make a paste. Add half of the wine and continue to stir until thick. Turn up the heat and add the tomatoes and the remaining wine.
Reduce the heat and simmer, stirring often, until the tomatoes break down into a thick sauce, about 7 minutes. Puree them in a food processor or blender, or in the saucepan with an immersion blender.
Place the fish in the oven and bake until flaky, about 6 minutes.
Stir the half-and-half or sour cream into the sauce. Season with salt and pepper. Place the fillets on serving plates and spoon the sauce over them.
Makes 4 servings
Source:
Almost Vegetarian Entertaining: Simple and Sophisticated Recipes for Vegetarians, Nonvegetarians, and Everyone in Between by Diana Shaw