PROVENCAL SAUCE FOR DOVER SOLE

Provencal Sauce for Dover Sole image

Provided by Oolala

Categories European

Time 25m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 16

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1 lb dover sole
salt, to taste
pepper, to taste
grapeseed oil, as needed
Wondra Flour, as needed
2 garlic cloves, minced
1 shallot, minced
3 tablespoons extra virgin olive oil
1/2 pint tomatoes, can use grapes, even pears, quartered
1 teaspoon tomato paste
2 ounces white wine
8 ounces vegetable broth
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chiffonade

Steps:

For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
Add vegetable broth and season with salt and pepper. Finish with fresh herbs.