Torbay Sole with Tomatoes and Garlic

Torbay Sole with Tomatoes and Garlic
Serves 2

2 sole fillets, skin and bone free
1 Tbsp butter
2 Tbsp all-purpose flour
1 tsp olive oil
1 clove of garlic
12-16 cherry tomatoes
Small bunch of flat-leaved parsley
Salt & Pepper

  • Lightly salt and pepper fish fillets on both side
  • Sprinkle flour on one side of fillets and pat the flour to cover the fillets
  • Turn the fillets over and repeat with flouring the fillets
  • Divide cheery tomatoes
  • Finely chop garlic
  • Finely chop parsley
  • Melt butter in a large skillet over medium heat
  • Add fish to skillet and fry for 2 minutes per side
  • Transfer to plate and cover with another to keep fish warm
  • Make sure you clean skillet, then add olive oil and heat on medium heat
  • Add garlic and fry for 1 minute, add tomatoes and cook in skillet for 2-4 minutes to get tomatoes warm but still hold their form
  • Transfer fish to plates and place tomatoes on top, sprinkle with parsley
  • Serve with boiled fingerling potatoes

Enjoy!

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