LEMON SOLE BRAISED
IN WINE, OLIVE OIL & TOMATOES
By Simbooker on the 18th July 2019
Files & Tags: recipes, index, fish & seafood, tomatoes, plantains and fruits
Sole braised in Mediterranean flavours is the perfect dish for the summer. Lemon Sole is light and healthy, takes minimal effort, cooks in a short amount of time and is one of my absolute favourites.
I first got this recipe from The River Cottage Fish book. If you love fish and seafood I highly recommend this cook book. I now use this method to cook a variety of flatfish such as Brill, Turbot, Plaice and Sole.
Can anyone tell me why tomatoes sold on the vine are more expensive? This recipe specifies the use of cherry tomatoes but they don't have to be on the vine. As usual I've made minor changes to this recipe.
BRAISED LEMON SOLE RECIPE
THE INGREDIENTS
1 whole pack of cherry tomatoes 400g, 1 whole garlic bulb, 4 bay leaves, 1/4 cup of Olive oil, 1 cup of white wine, 3 tsp soy sauce, 6 chunks of butter, a sprinkling of fresh thyme, and a large bunch of Parsley, salt and pepper
THE FISH
Preheat the oven to 180C guideline only
A whole fish is better for this recipe. Tilapia, Snapper, Plaice, Bass, Bream, Flounder and other flatfish or white fish can also be used for this recipe.
A whole fish is better for this recipe. Tilapia, Snapper, Plaice, Bass, Bream, Flounder and other flatfish or white fish can also be used for this recipe.
Place the fish in a pan or skillet, sprinkle salt and pepper on both sides. Add garlic either whole or sliced, add the tomatoes, bay leaves, thyme, mix the olive oil, the wine, and soy sauce together and pour it around the fish. Then add knobs of butter on top of the fish. Finish with a final sprinkling of fresh parsley.
Place the fish in the oven. Cooking time depends on size and thickness of the fish. Test with a fork for flakiness after 20 minutes. If it flakes easily it's cooked, if not and has some resistance it needs extra cooking.
Serve rustic style straight from the pan.
Place the fish in the oven. Cooking time depends on size and thickness of the fish. Test with a fork for flakiness after 20 minutes. If it flakes easily it's cooked, if not and has some resistance it needs extra cooking.
Serve rustic style straight from the pan.