Clipped on newspaper type of paper but I can't figure which paper or any details for the source. My DH loves Dover sole and flounder works too. Sauce yields 2 cups.
My Private Note
Units: US | Metric
For the fish
For the sauce
- 2 garlic cloves, minced
- 1 shallot, minced
- 3 tablespoons extra virgin olive oil
- 1/2 pint tomato, 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
- 1For 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.
- 2For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
- 3Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
- 4Add vegetable broth and season with salt and pepper. Finish with fresh herbs.
Browse Our Top Sole and Flounder Recipes
You Might Also Like...View All Sole and Flounder Recipes
Nutritional Facts for Provencal Sauce for Dover Sole
Serving Size: 1 (141 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 243.8
- Calories from Fat 184
- Total Fat 20.4 g
- Saturated Fat 2.8 g
- Cholesterol 0.0 mg
- Sodium 30.9 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 1.3 g
- Sugars 3.1 g
- Protein 1.4 g
The following items or measurements are not included: