Fillet of Sole Ponte Vecchio Style
Delight your taste buds with the elegant and flavorful Fillet of Sole Ponte Vecchio Style, a classic Italian-inspired dish that perfectly blends simplicity and sophistication. Tender fillets of sole are lightly dredged in seasoned flour and pan-seared to golden perfection before being enveloped in a vibrant sauce of juicy cherry tomatoes, aromatic garlic, briny capers, and a splash of dry white wine. A touch of fresh parsley and a squeeze of lemon add brightness, making this dish as visually stunning as it is delicious. Perfect for a speedy yet impressive weeknight dinner or an intimate dinner party, this recipe, ready in just 35 minutes, pairs beautifully with crusty bread or a crisp green salad. Experience the soulful flavors of Tuscany in your own kitchen with this unforgettable seafood creation!
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Recipe Information
Ingredients
- 4 pieces Fillet of sole
- 0.5 cup Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup Dry white wine
- 0.5 cup Chicken or fish stock
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh flat-leaf parsley, chopped
- 4 Lemon wedges
Instructions
Pat the fillets of sole dry with paper towels. Season both sides with salt and black pepper.
Place the flour on a shallow plate and lightly dredge each fillet in the flour, shaking off any excess. Set aside.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat until the butter is melted and sizzling. Add the fillets in batches, cooking for 2-3 minutes per side or until golden and just cooked through. Transfer to a plate and keep warm.
In the same skillet, add the remaining butter and minced garlic. Sauté for 30 seconds, stirring frequently to prevent burning.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release their juices.
Pour in the white wine and chicken or fish stock, scraping up any browned bits from the skillet. Simmer the sauce for 5 minutes or until it reduces slightly.
Stir in the capers and half of the chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Return the cooked fillets to the skillet, spooning the sauce over the top. Cook for 2-3 minutes on low heat to ensure the fish is warmed through.
Transfer the fillets to serving plates, spoon the sauce over, and garnish with the remaining parsley. Serve immediately with fresh lemon wedges on the side.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3479 mg | 151% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
