Tomato and Tarragon Braised Sole
- Total Time
Our sole is seared until golden (to lock in flavor) and then simmered in a sweet, tangy tomato-tarragon sauce (to retain moisture).
uncooked sole20 oz, four 5-oz fillets
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
canned diced tomatoes14 ½ oz, with garlic and onion
dried tarragon1 tsp
cooked white rice2 cup(s)
- 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.