Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce

Ingredients

• 4 ripe tomatoes, about 1 pound
• 1 tablespoon olive oil
• 2 tablespoons chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground cumin
• Salt and ground pepper to taste
• 4 tablespoons butter
• 4 skinless fillets of lemon sole, about 1 pound
• 4 tablespoons milk
• ½ cup flour
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 4 sprigs fresh basil or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    369 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 17 grams protein; 83 milligrams cholesterol; 351 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
2. Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
3. Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
4. Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
5. Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
6. Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
7. Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
8. While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

30 minutes