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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Simmered fillet of Sole

Try cooking more with olive oil rather than a nominal cooking oil that may be high in trans fats.

Simmered or poached Sole


  • 2 teaspoons extra virgin olive oil
  • 1/2 sweet onion, diced
  • 3 shallots, thinly sliced
  • 1 clove garlic, peeled and pressed through a garlic press
  • 1/4 cup dry white wine
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon dried tarragon
  • 1 bay leaf
  • 1/8 teaspoon fresh ground black pepper
  • Two 4 ounce flounder or sole fillets
  • 1 1/2 tomatoes, cubed


1. Heat olive oil in a large nonstick skillet. Add shallots, onion, and pressed garlic. cook, stirring frequently until softened, this will take about 5 minutes.
2. Add the fresh squeezed lemon juice, white wine, tarragon, bay leaf and ground pepper. Wash and pat dry the sole fillets. Carefully place the fillets in the pan and gently spoon the sautéed onion mixture over the fish. Reduce the heat and simmer, until partially cooked, about 3 minutes.
3. Stir in the diced tomatoes; then simmer and cover until the fish is opaque and flakes easily with a fork, should not be more than 2-3 minutes. Remove the bay leaf before serving topped with the sauce. A wild rice side will go very well with this entrée.
2 Servings

poached fish recipe, poached sole recipe

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