Mediterranean Sole, Homestyle: A Francescana Tribute

Instructions

1. 1

   Pat the sole fillets dry thoroughly with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Once hot, add the sole fillets and sear for 2-3 minutes per side, or until golden brown and cooked through. Remove the fish from the pan and set aside on a plate, tented with foil to keep warm.

3. 3

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

4. 4

   Add the halved cherry tomatoes, chopped Kalamata olives, and drained capers to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

5. 5

   Pour in the dry white wine and fish broth. Bring to a simmer and cook for 3-5 minutes, allowing the liquid to reduce slightly and the flavors to meld. Stir in the lemon zest.

6. 6

   Remove the pan from the heat. Stir in the fresh chopped parsley, fresh chopped oregano, and the juice from half a lemon. Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   To serve, place a sole fillet on each plate and spoon a generous amount of the Mediterranean tomato and olive sauce over the top. Serve immediately.