Sole With Sweet Peppers
We hear "sole" and our thoughts immediately go to designer shoes. Turns out it's a yummy fish, too. Who knew?
- 4 (4-ounce) sole fillets
- ¼ teaspoon paprika
- ¾ teaspoon salt, divided
- ¼ cup flour
- 2 tablespoons extra-virgin olive oil, divided
- 1 (16-ounce) package frozen stir-fry pepper strips
- 1 teaspoon bottled minced garlic
- ½ teaspoon oregano
- ¼ cup vegetable broth
- ¼ teaspoon pepper
Sprinkle both sides of the sole fillets with paprika and ¼ teaspoon of the salt.
Then sprinkle both sides with the flour, shaking off any excess.
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Add the fillets to the pan and cook for 3 minutes on each side, or until fish is golden brown and flakes easily with a fork.
Transfer fillets to a plate, cover loosely with foil, and set aside.
Reduce heat to medium, and heat remaining tablespoon of olive oil in the skillet.
Add the peppers and cook, stirring frequently, for 2 minutes.
Add the garlic, oregano, vegetable broth, remaining ½ teaspoon salt and pepper.
Cover and cook until the peppers are tender and most of the liquid has evaporated, about 10 minutes.
Spoon hot peppers over sole fillets and serve immediately.
- Frozen stir-fry pepper strips mixed with sliced onions also work great with this recipe.
- Vegetable broth adds more depth of flavor. If you don�t have an open carton, you can use water instead.
- Any mild white fish, like tilapia, flounder or halibut, will work just as well as the sole.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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