Name: Mediterranean Sole with Blistered Tomatoes & Olives
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: French cuisine
Ingredients: 2 pcs sole fillets (about 6 oz each, skinless); 0.25 cup all-purpose flour (for dredging); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 cup cherry tomatoes (halved); 0.25 cup kalamata olives (pitted and halved); 2 pcs garlic (cloves, minced); 0.25 cup dry white wine (such as Sauvignon Blanc); 0.25 cup fresh basil (chopped); 0.5 pcs lemon (for juice and garnish); salt (to taste); black pepper (freshly ground, to taste)

Golden fillets of sole are nestled on a bed of blistered cherry tomatoes and Kalamata olives, glistening under soft light, ready for a delightful Mediterranean meal.

Prep: 15 min • Cook: 12 min. A vibrant Mediterranean interpretation of pan-fried sole, served with a bright sauce of blistered cherry tomatoes, Kalamata olives, fresh basil, and a hint of white wine, creating a light yet flavorful dish perfect for a quick weeknight meal or a charming dinner party.

Preparation time: 15 min
Cooking time: 12 min
Total time: 27 min
Servings: 2

Instructions

Preparation

1Pat the sole fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge the fillets in flour, shaking off any excess.
2Halve the cherry tomatoes and Kalamata olives. Mince the garlic and chop the fresh basil.

Cooking

1Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and shimmering.
2Carefully place the sole fillets in the hot skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the sole from the skillet and set aside on a plate, tented with foil to keep warm.
3In the same skillet, add the remaining 1 tablespoon of butter. Add the halved cherry tomatoes and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
4Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes, until the wine slightly reduces.
5Stir in the Kalamata olives and fresh basil. Season the sauce with salt and pepper to taste.
6Return the sole fillets to the skillet, spooning the tomato and olive sauce over them. Squeeze fresh lemon juice over the top before serving.

Serving

1Serve immediately, garnished with extra fresh basil and lemon wedges if desired. This dish pairs wonderfully with a side of couscous or a light green salad.

Instructions

Preparation

1Pat the sole fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge the fillets in flour, shaking off any excess.
2Halve the cherry tomatoes and Kalamata olives. Mince the garlic and chop the fresh basil.

Cooking

1Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and shimmering.
2Carefully place the sole fillets in the hot skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the sole from the skillet and set aside on a plate, tented with foil to keep warm.
3In the same skillet, add the remaining 1 tablespoon of butter. Add the halved cherry tomatoes and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
4Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes, until the wine slightly reduces.
5Stir in the Kalamata olives and fresh basil. Season the sauce with salt and pepper to taste.
6Return the sole fillets to the skillet, spooning the tomato and olive sauce over them. Squeeze fresh lemon juice over the top before serving.

Serving

1Serve immediately, garnished with extra fresh basil and lemon wedges if desired. This dish pairs wonderfully with a side of couscous or a light green salad.

Nutrition Information

Calories: 351 kcal
Protein: 35 g
Fat: 16 g
Carbs: 12 g

Nutrient	Per serving
Calories	351 kcal
Protein	35 g
Fat	16 g
Carbs	12 g

Tips

Ensure your sole fillets are completely dry before dredging in flour to achieve a crispier crust.
Don't overcrowd the pan when cooking the sole; cook in batches if necessary for best searing.
A sprinkle of toasted pine nuts adds a lovely crunch and nutty flavor to the final dish.