Provençal Sole Fillets
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
4 (6-ounce) sole fillets, skinned
2 tablespoons butter
8 ounces shallots, peeled
1 teaspoon granulated sugar
3 baby leeks, sliced
2 tablespoons dry white wine
4 tablespoons fish broth
6 cherry tomatoes
3 ounces pitted black olives
Salt and ground black pepper to taste
Chopped or julienned fresh basil for garnish (optional)
- In a hot saucepan, add butter and 1 tablespoon water. Add shallots and sugar and cook over low heat 5 minutes, or until golden brown. Add leeks and cook another 4 minutes. Remove and set aside.
- In another saucepan, add white wine and bring to a boil. Simmer until the wine has reduced by half. Add stock and simmer for 10 minutes until syrupy. Add tomatoes, olives, shallots and leeks. Warm through.
- Season fish and cook under a preheated broiler 3 to 4 minutes.
- Serve the Provençal sauce over fish, garnish with basil, if desired.
Makes 4 servings.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.