Tomato and tarragon braised sole
3
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
If you want a sophisticated dinner in under 20 minutes, then this meal is for you. Our sole is seared until golden to lock in flavor. Then, it's simmered in a sweet, tangy tomato-tarragon sauce to retain moisture. Dried tarragon is as good as fresh, and the herb will give the dish a peppery, pungent flavor when mixed with the tomato. The recipe calls for white rice, but you can opt for brown rice, veggie noodles, couscous, or bulgur. Place the fish and the tomato sauce on a bed of your choosing, and let the flavors mix together with your side for the perfect bite.
Ingredients
Uncooked sole
20 oz, four 5-oz fillets
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Canned diced tomatoes
14½ oz, with garlic and onion
Dried tarragon
1 tsp
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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