Makes 4 Servings
- 8 fillets of sole 4-6 oz ea.
- Sea Salt and fresh ground pepper
- 2 tablespoons white wine vinegar
- ½ lemon
- Canola Oil
- Fresh herbs for garnish
- Warm Tomato Vinaigrette (use next recipe)
In cold water, rinse the sole fillets and pat dry with paper towels.
Season with sea salt and fresh ground pepper.
In a medium pot with a steamer insert, fill to about 2 inches, and bring to a boil.
Add white vinegar and lemon cut into small pieces.
Brush the inside surface of the steam insert with the Canola Oil to coat well. Place the fish on surface of steam insert. Place over boiling liquid. Cover the pot and steam for about five minutes, or until fish is just cooked through.
On each of 4 plates, spoon 3 tablespoons of warm tomato vinaigrette.
After sole fillets are cooked, place 2 fillets on each plate. Garnish with another tablespoon of tomato vinaigrette sauce and sprigs of fresh herbs. Serve immediately.
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