Sole with Rosemary Sauce

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Ingredients

4 Eastern Fisheries sole fillets
juice of 1 lemon
¼ cup vegetable oil
¼ cup extra virgin olive oil
3 tablespoons flour
½ cup white vinegar
2 garlic cloves, finely chopped
1 teaspoon tomato paste
1 cup water
1 teaspoon fresh rosemary, chopped
¼ teaspoon sugar
2 bay leaves
salt and freshly ground pepper to taste

Sole with Rosemary Sauce

Serves 4

Directions

  • Wash and dry the fish thoroughly; season with salt and lemon juice. Flour both sides of the fish and pan fry in combination of vegetable and olive oils until it has reached a golden brown.
  • Drain off all but 2 tablespoons of the oil from the frying pan; add flour and stir thoroughly. Add the vinegar, tomato paste (dissolved in 1 cup of water), garlic, rosemary, sugar, bay leaves, salt, and pepper. Boil a few minutes. When the sauce has thickened, add the pan-fried fish and simmer for 2 to 3 minutes.
  • On a hot dish, place the sole. Pour the sauce over the top and serve with boiled new potatoes and fresh baby vegetables. Serve immediately.

 

Seafood Recipes from Eastern Fisheries Include: