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Sole Provençale
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Prep Time:
25 minutes
Total Time:
30 minutes
French-style sole fillets with veggies cooked in a skillet in 30 minutes. Bon appétit!
Ingredients:
  • 1/2 cup sliced fresh mushrooms (about 1 oz)
  • 2 tablespoons dry white wine or nonalcoholic white wine
  • 2 teaspoons tomato paste
  • 1 medium tomato, chopped (3/4 cup)
  • 1 small onion, chopped (1/4 cup)
  • 1 clove garlic, finely chopped
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/2 lb thin sole fillets, cut into 2 serving pieces
  • 2 teaspoons canola oil
Instructions:
  • In a 1-quart saucepan, bring mushrooms, wine, tomato paste, tomato, onion, garlic, and half of the thyme to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally, until slightly thickened.
  • Sprinkle salt and remaining thyme over the fish fillets, then roll them up. Heat oil in an 8-inch nonstick skillet over medium-high heat. Cook the rolled fish, seam side down, for 4 to 5 minutes in the hot oil, turning occasionally until all sides are lightly browned.
  • Cover the fish with the flavorful tomato mixture and reduce heat to low. Allow it to cook for an additional 5 minutes, or until the fish easily flakes with a fork.

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