Pan-fried Sole with Tomatoes


  1. Pat fillets dry. Salt the fillets well and set out on a cutting board. Heat the olive oil in a sauté pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.
  2. When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil.
  3. Do this constantly until the top of the fillets begin to flake, about 3 minutes.
  4. Add the cherry tomatoes, Italian seasoning and Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.
  5. Serve immediately.
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