Fillet of Sole Ponte Vecchio Style
Delight your taste buds with the elegant and flavorful Fillet of Sole Ponte Vecchio Style, a classic Italian-inspired dish that perfectly blends simplicity and sophistication. Tender fillets of sole are lightly dredged in seasoned flour and pan-seared to golden perfection before being enveloped in a vibrant sauce of juicy cherry tomatoes, aromatic garlic, briny capers, and a splash of dry white wine. A touch of fresh parsley and a squeeze of lemon add brightness, making this dish as visually stunning as it is delicious. Perfect for a speedy yet impressive weeknight dinner or an intimate dinner party, this recipe, ready in just 35 minutes, pairs beautifully with crusty bread or a crisp green salad. Experience the soulful flavors of Tuscany in your own kitchen with this unforgettable seafood creation!
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Ingredients
- 4 pieces Fillet of sole
- 0.5 cup Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup Dry white wine
- 0.5 cup Chicken or fish stock
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh flat-leaf parsley, chopped
- 4 Lemon wedges
Directions
Step 1
Pat the fillets of sole dry with paper towels. Season both sides with salt and black pepper.
Step 2
Place the flour on a shallow plate and lightly dredge each fillet in the flour, shaking off any excess. Set aside.
Step 3
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat until the butter is melted and sizzling. Add the fillets in batches, cooking for 2-3 minutes per side or until golden and just cooked through. Transfer to a plate and keep warm.
Step 4
In the same skillet, add the remaining butter and minced garlic. Sauté for 30 seconds, stirring frequently to prevent burning.
Step 5
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release their juices.
Step 6
Pour in the white wine and chicken or fish stock, scraping up any browned bits from the skillet. Simmer the sauce for 5 minutes or until it reduces slightly.
Step 7
Stir in the capers and half of the chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Step 8
Return the cooked fillets to the skillet, spooning the sauce over the top. Cook for 2-3 minutes on low heat to ensure the fish is warmed through.
Step 9
Transfer the fillets to serving plates, spoon the sauce over, and garnish with the remaining parsley. Serve immediately with fresh lemon wedges on the side.
Nutrition Facts
| Serving size | (1048.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1122.4 |
| Total Fat 59.5g | 0% |
| Saturated Fat 19.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 262mg | 0% |
| Sodium 3478.7mg | 0% |
| Total Carbohydrate 64.1g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 8.2g | |
| Protein 66.5g | 0% |
| Vitamin D 400IU | 0% |
| Calcium 174.8mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 2041.0mg | 0% |
Source of Calories