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Provencal Sole Fillets
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 5 Min.
Cook Time: 25 Min.
What you need:
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4 - 6 oz. sole fillets, skinned
2 Tbsp. butter
8 oz. shallots, peeled
1 tsp. sugar
3 baby leeks, sliced
2 Tbsp. dry white wine
4 Tbsp. fish broth
6 cherry tomatoes
3 oz. pitted black olives
salt and pepper, to taste
Garnish: fresh basil
What to do:
1. In a hot saucepan, add butter and 1 Tbsp. water. Add shallots and sugar and cook over low heat 5 min, or until golden brown. Add leeks and cook another 4 min. Remove and set aside.
2. In another saucepan, add white wine and bring to a boil. Simmer until the wine has reduced by half. Add stock and simmer for 10 min. until syrupy. Add tomatoes, olives, shallots and leeks. Warm through.
3. Season fish and cook under a preheated broiler 3-4 min.
4. Serve the Provencal sauce over fish.


Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Wine pairings:
Chablis, Chardonnay, Semillon Chardonnay
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