Sole Caprese
Servings
2Serving size
4 ounces fishThis recipe can be multiplied but does not make very good leftovers.
Serve with Brown Rice or Roasted Garlic Mashed Potatoes
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Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (sliced) |
| 2 Tbsp. Pine nuts |
| 2 Large Shallots, raw (minced) |
| 1 large whole (3 inch dia) Tomatoes (seeded and diced) |
| 1/4 tsp. Salt (divided) |
| 1 to taste Black pepper |
| 6 leaves Fresh basil (chiffonade) |
| 8 ounces, boneless Fresh flounder (2 4-ounce filets of flounder or sole) |
| 1/3 cup White wine |
| 2 tsp.. Unsalted butter |
Instructions
Add the shallots and cook for about 5 minutes, until they are slightly softened. Remove to a bowl to cool.
When cool add the tomatoes, 1/8 teaspoon salt, pepper and basil. Fold together.
Tear two sheets of wax paper or aluminum foil about 12 inches long. Place half of the sole filets on each sheet. Arrange so that the edges of the filets overlap slightly to form a larger flat filet. Divide the tomato mixture evenly between the filets.
Using the wax paper, roll the sole filets around the stuffing. Be gentle but firm to create as tight a roll as possible. Once rolled, roll the wax paper around the stuffed filets and twist the ends like a Tootsie Roll. Place in the freezer for about 20 minutes.
Preheat the oven to 325°F.
Place the white wine in a medium skillet. When the oven is hot, gently remove the filets from the wax paper and sprinkle with the remaining 1/8 teaspoon salt.
Place the filets in the pan with the white wine and place the pan in the oven. Cook for 15 minutes.
Remove the pan from the oven and place the filets on warmed plates. Place the pan over high heat and reduce the remaining liquid to about half.
Add the unsalted butter. Swirl until the butter is melted and then drizzle over the fish. Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
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Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Lemon Butter Brussels Sprouts
Purchase Brussels sprouts on the small side (about an inch wide). Trim the stems from the Brussels sprouts and then slice in half lengthwise. Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom. Steam over high heat until…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Twenty or thirty years ago sole was the posh fish on menus in America. I don’t think of making it often but it is so fantastic. You can make a quick and simple fish dish or something a little more elaborate and elegant and it’ll always be great.