Tomato and Basil Lemon Sole
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

As we begin to wrap up Outlier Week here on BTR, I thought it best to step just a bit out of my comfort zone. This recipe is not terribly unlike some others that have graced Dish + Drink, but I have made some changes to previous ones in order to achieve maximum flavor (without added salt).

Here, I used grape tomatoes instead of campari tomatoes, lemon sole instead of Dover sole, and a generous amount of basil. Here, my favorite part of the flavoring is the combination of citrusy Sauvignon blanc with fresh lemon juice.

What you’ll need:
1 1/2 lbs lemon sole
3 cups grape tomatoes, halved
1 cup Sauvignon blanc
Juice of 1 lemon
2 tbsp olive oil
2 tbsp basil, chopped
1 tbsp garlic, minced
Flour for dredging

Directions:
Preheat oven to 175 degrees.

Dredge the fish in the flour. Then, heat the oil in a saute pan. Add the fish and cook on medium-high heat for four minutes per side. Turn heat off.

Keep the fish warm in the oven when it is done cooking.

Saute the garlic in the pan on low-medium heat using extra oil if necessary. Stir in the tomatoes, turn the heat up to medium-high, and cook for 10 minutes. Break up the tomatoes as they cook.

Pour in the wine and lemon juice and stir. Cook until the sauce reduces by half and add the basil. Stir to combine, plate the fish, and pour the sauce on top to serve.

Tune in to Eatopia this Sunday to hear more about cooking without salt.

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