Tomato and Tarragon Braised Sole
3
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Our sole is seared until golden (to lock in flavour) and then simmered in a sweet, tangy tomato-tarragon sauce (to retain moisture).
Ingredients
Uncooked perch fillet
1¼ pound(s), four 5 oz fillets
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Canned diced tomatoes
14½ oz, with garlic and onion
Dried tarragon
1 tsp(s)
Cooked white rice
2 cup(s)
Instructions
1
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
2
Season both sides of sole with salt and pepper; add fillets to pan. Cook until golden, about 1 to 2 minutes per side. Add tomatoes and tarragon and simmer until fish is fork-tender, about 2 minutes. Serve sole and tomato sauce with rice on the side. Yields about 1 fillet, 1/3 cup of sauce and 1/2 cup of rice per serving.
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