Tomato and Tarragon Braised Sole
SmartPoints® value per serving
Our sole is seared until golden (to lock in flavour) and then simmered in a sweet, tangy tomato-tarragon sauce (to retain moisture).
Uncooked perch fillet(s)
1¼ pound(s), four 5 oz fillets
⅛ tsp, or to taste
⅛ pinch, or to taste
Canned diced tomatoes
14½ oz, with garlic and onion
Cooked white rice
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
- 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.