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


1 thought on “Torbay Sole with Tomatoes and Garlic”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s