
This recipe is a simplified yet elegant take on the 'Mediterranean Sole' from Osteria Francescana, designed to bring fine-dining flavors to your home kitchen.
Pat the sole fillets dry thoroughly with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
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.
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.
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.
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.
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.
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.
380 kcal
Calories
35g
Protein
15g
Carbs
20g
Fat