This Sole Rocks
From The Foley Fish Cookbook
4 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 cup pine nuts
2 Tbsp fresh basil, cut into strips
1 cup tomatoes, chopped
4-6 sole/flounder fillets (4 to 6 oz each)
Flour for dredging
Preheat pan over medium-high heat. Heat 1 Tbsp of oil in frying pan, and toast pine nuts until light brown and fragrant. Lower heat, add basil and chopped tomatoes to pan. Cook until tomatoes break down; set aside.
Lightly dredge sole in flour. Preheat sauté pan over high heat. Add oil. Lightly sauté fish over medium-high heat 2 minutes on first side, and 1 minute on second. Salt and pepper to taste.
Spoon sauce over sole and garnish with basil.
Makes 2 servings
Allergy Warning: Contains fish and wheat and other nuts