Sole In Tomato Sauce
Description
This elegant yet simple dish features tender sole fillets gently cooked in a vibrant tomato-based sauce infused with earthy mushrooms, aromatic thyme, and a splash of dry white wine. The sauce reduces to a silky consistency that clings beautifully to the fish, offering a perfect balance of acidity and umami. It is an excellent choice for a quick weeknight dinner that feels special enough for guests. The mild flavor of the sole allows the bright notes of fresh tomatoes and garlic to shine through without overpowering the palate. Serve with crusty bread to soak up the delicious sauce, or alongside steamed rice or pasta for a complete meal. This recipe demonstrates how minimal ingredients can create a sophisticated dining experience with very little effort.Ingredients
Directions
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Heat a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms, chopped onion, crushed garlic, dry white wine, tomato paste, chopped tomatoes, and half of the dried thyme.
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Bring the mixture to a boil, then reduce the heat to medium-low. Cook uncovered for about 10 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors have melded.
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While the sauce simmers, sprinkle the sole fillets lightly with salt and the remaining half of the dried thyme. Gently roll each fillet into a loose cylinder shape.
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Place the rolled fish fillets gently on top of the tomato mixture in the skillet. Cover the skillet with a lid.
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Cook over low heat for about 15 minutes, or until the fish is opaque and flakes easily when tested with a fork. Be careful not to overcook the delicate fish.
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Serve immediately, spooning the hot tomato and mushroom sauce over the fish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 45.9kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1250.4mg53%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.9g8%
- Sugars 4.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Alternative: If using a microwave, reduce the wine to 2 tablespoons. Mix mushrooms, wine, half the thyme, tomato paste, tomatoes, onion, and garlic in a 10x6x1.5 inch rectangular microwavable dish. Cover with waxed paper and microwave on high for 4 to 6 minutes, stirring after 3 minutes, until the onion is tender. Prepare and roll the fish fillets as directed. Place them on the tomato mixture. Cover with waxed paper and microwave on high for 8 to 10 minutes, rotating the dish halfway through, until the fish flakes easily.
Herb Tip: If using fresh thyme instead of dried, use 1 teaspoon of fresh leaves. Sprinkle half on the sauce and half on the fish. If sticking strictly to dried thyme, use the full amount in the sauce as suggested in the original method note, omitting the sprinkle on the fish if preferred, though sprinkling adds a nice aroma.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid breaking apart the delicate fish fillets.
