Esta es una exhibición prevé de cómo se va ver la receta de 'Sole Provencal' imprimido.

Receta Sole Provencal
by Global Cookbook

Sole Provencal
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  Raciónes: 6

Ingredientes

  • 2 lb tomatoes seeded, and
  •     roughly minced
  • 2 x garlic cloves finely chopped
  • 2 Tbsp. capers liquid removed
  • 1/2 c. fresh basil leaves thinly sliced
  • 5 Tbsp. extra-virgin extra virgin olive oil divided
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 1/2 lb sole filets see * Note
  • 1/2 c. flour for dredging

Direcciones

  1. Note: You can also use halibut or possibly tilapia in this recipe; just be sure to keep an eye on the fish as it cooks, particularly if some filets are thicker and larger than others. Add in a few extra min cooking time for thicker filets.
  2. Heat the oven to 400 degrees.
  3. Combine the tomatoes, garlic, capers, basil, 2 Tbsp. of extra virgin olive oil, 1/4 tsp. of salt and 1/4 tsp. of pepper in a bowl and set aside. If you like, make extra topping and serve it on slices of toasted French bread.
  4. Rinse the fish and pat dry. Lightly sprinkle with salt and pepper and dredge in flour. Heat a large skillet and add in the remaining extra virgin olive oil. Add in several filets to the pan and cook 1 minute per side, then remove. Repeat with the remaining filets. Place the fish in one layer in a large roasting pan. Spread the tomato mix over the top and bake till the fish flakes with a fork and is cooked through, 5 to 7 min. Serve over the "Basmati Rice Pilaf" (see recipe).
  5. This recipe yields 6 servings.