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Petrale Sole With Golden Tomato and Pepper Coulis

Time35 minutes
YieldsServes 4
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You can drown a fish filet in a heavy sauce or fry it in too much fat. Or you can combine the mild flavors of yellow tomatoes and yellow bell peppers for a light coulis that does not overpower the delicate flavor of sole.

The sole is fried in nonstick cooking spray and just a bit of butter for flavor. Petrale sole is a member of the flounder family and has a firmness that makes it easy to fry without falling apart during cooking and turning.

Look for cans of golden plum tomatoes alongside regular canned tomatoes at the grocery store.

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1

Spray a nonstick skillet with cooking spray. Add the olive oil and heat over medium-low heat. Add the shallots, garlic and pepper strips and cook until tender, 5 to 8 minutes. Stir in the tomatoes and chicken broth. Bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes.

2

Pour the tomato mixture into a blender container and puree until smooth. Add salt to taste. Set aside and keep warm while preparing the fish.

3

Lightly season the fish with salt and pepper to taste. Add the butter to a nonstick skillet and heat over medium heat until melted. Add the fish and cook until it begins to turn white around the edges, 2 to 3 minutes. Turn the fish and cook until lightly browned, another 1 to 2 minutes.

4

To serve, spoon the coulis onto 4 plates and top with the fish. Sprinkle the chopped fresh basil on top. Garnish each plate with a sprig of fresh basil.