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Photo of Tomato and Tarragon Braised Sole by WW

Tomato and Tarragon Braised Sole

3
Points® value
Total Time
16 min
Prep
10 min
Cook
6 min
Serves
4
Difficulty
Moderate
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 long grain 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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