Today’s recipe is super tasty, super healthy, super easy, and super fast. Do you like the idea? Then follow me in the kitchen and prepare these tasty sole fillets with cherry tomatoes and capers. They are a perfect main course for a family meal when you don’t have much time to spend at the stove. The sauce is so delicious that my son, before I served them at the table, told me they would also be perfect for seasoning pasta. And indeed, it could be so. You just need to break the sole fillets into pieces (perhaps using a bit less) and then toss them with some nice penne rigate in the pan. What do you think? Next time!
Other fish recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sole Fillets with Cherry Tomatoes
I used frozen sole fillets.
- 21 oz sole fillets
- 2 cups cherry tomatoes (red and yellow)
- 1 clove garlic
- 1 tbsp capers in salt
- chives (a few stalks)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Cooking spatula
Preparation of Sole Fillets with Cherry Tomatoes
Wash the cherry tomatoes and cut them into quarters. I used red and yellow cherry tomatoes, but you can also use only red ones.
In a large pan heat a few tablespoons of olive oil and fry a peeled garlic clove, halved and with the central germ removed.
Let it sizzle for a few moments, then add the cherry tomatoes, capers previously desalted under running water, a generous pinch of salt, and a good grind of black pepper.
Cook over medium-low heat for a few minutes before placing the sole fillets in the pan: I did not thaw them.
Season them with some chopped chives using scissors and cook for 7/8 minutes, gently turning them with a spatula.
When cooking is complete, turn off the heat and serve the sole fillets with cherry tomatoes immediately, piping hot. Enjoy! Paola
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