Monday, November 27, 2006
Entrees: Sole with Fresh Tomatoes and Olives
4 medium plum tomatoes, cored
¼ c. milk
¾ c. panko or fine bread crumbs
4 sole fillets (about 4 oz.) (you could use other white fish fillets)
4 t. olive oil
½ t. salt
¼ t. ground black pepper
½ c. dry white wine
8 pitted green olives, sliced
finely grated zest and juice of 1 orange
1 t. sugar
¼ t. red pepper flakes
2 T. chopped fresh parsley
Seed and chop the tomatoes coarsely.
Heat oven to 200 degrees. Pour milk into a shallow bowl; spread the crumbs on a plate. Dip the sole fillets into the milk, then into the crumbs.
Heat 2 t. olive oil in a medium skillet over medium heat. When hot, put 2 of the fillets in the pan and sauté for about 3 minutes per side, or until cooked through. Transfer to a plate and hold in the oven. Repeat with the remaining oil and fish. Sprinkle lightly with salt and pepper.
Pour the wine into the pan, scraping up any of the crust that has stuck to the pan. Boil down for a few minutes. Add the tomatoes, olives, orange zest and juice, sugar and red pepper flakes. Cook over medium heat about 5 minutes, or until lightly thickened. Season with salt and pepper. Stir in the parsley.
¼ c. milk
¾ c. panko or fine bread crumbs
4 sole fillets (about 4 oz.) (you could use other white fish fillets)
4 t. olive oil
½ t. salt
¼ t. ground black pepper
½ c. dry white wine
8 pitted green olives, sliced
finely grated zest and juice of 1 orange
1 t. sugar
¼ t. red pepper flakes
2 T. chopped fresh parsley
Seed and chop the tomatoes coarsely.
Heat oven to 200 degrees. Pour milk into a shallow bowl; spread the crumbs on a plate. Dip the sole fillets into the milk, then into the crumbs.
Heat 2 t. olive oil in a medium skillet over medium heat. When hot, put 2 of the fillets in the pan and sauté for about 3 minutes per side, or until cooked through. Transfer to a plate and hold in the oven. Repeat with the remaining oil and fish. Sprinkle lightly with salt and pepper.
Pour the wine into the pan, scraping up any of the crust that has stuck to the pan. Boil down for a few minutes. Add the tomatoes, olives, orange zest and juice, sugar and red pepper flakes. Cook over medium heat about 5 minutes, or until lightly thickened. Season with salt and pepper. Stir in the parsley.
Labels: entrees
# posted by Lorraine @ 11:37 AM 
