Italian Fish Recipes - Sole with Garlic and Tomtoes (Sogliola con Aglio e Pomodori) Recipe

Ingredients

• 30 ml/2 tbsp olive oil

• 3 garlic cloves, crushed

• 3 tomatoes, skinned, seeded and chopped

• 60 ml/4 tbsp tomato puree (paste)

• 15 ml/1 tbsp chopped fresh oregano

• 2.5 ml/1/2 tsp salt

• Freshly ground black pepper

• 45 ml/3 tbsp plain (all-purpose) flour

• 4 sole fillets

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

Method:

1. Heat the oil and fry (sauté) the garlic for 1 minute. Add the tomatoes, tomato puree, oregano, half the salt and some pepper.

2. Stir well and reduce the heat to simmering. Cover the pan and cook for 30 minutes, stirring occasionally, until the sauce has thickened.

3. Blend the flour and remaining salt on a plate. Dip the sole fillets in the flour to coat them and shake off any excess.

4. Melt the butter in a frying pan  and add the fish fillets. Reduce the heat to moderate and fry (sauté) for 3 minutes on each side.

5. Transfer the fillets to an ovenproof dish and pour over the sauce. Place in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes.