Sole with Balsamic Brown Butter, Herbs and Sauteed Tomatoes

1 pint yellow and red cherry tomatoes, stems removed

2 tablespoons olive oil

1 medium shallot, finely chopped

1 clove garlic, minced

Salt and freshly ground black pepper

2 tablespoons finely chopped parsley

4 skinned (7- to 8-ounce) sole filets

¼ cup all-purpose flour

Salt and ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 tablespoon balsamic vinegar

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

Cut any large tomatoes in half so they are all about the same size.

In a medium skillet, heat the olive oil over medium heat. Add the shallot and saute for 4 to 5 minutes or until translucent. Add garlic and saute for 1 more minute. Add the tomatoes to pan and cook for 8 to 10 minutes or until the skin just barely starts to fall off and the shallots are almost melted down. Season the mixture with salt and pepper. Remove from heat and stir in the parsley. Reserve.

Put the flour in a sealable plastic bag and add salt and pepper. Shake it. Place the sole filets in the bag and shake the bag around until the filets are lightly coated.

In a large nonstick skillet, heat the oil on medium-high heat. Add the filets and saute until the bottom side is lightly browned, about 3 to 4 minutes. Turn the filets and saute another 2 minutes or until browned and the fish is opaque. Move to platter, loosely cover with foil and make sauce.

In the skillet, add the butter and cook until it begins to turn brown. Add the balsamic and salt and pepper and swirl around until combined. Pour over the fish filets and scatter the top with the chives and parsley. Arrange sauteed tomatoes around the fish. Serve immediately.

Advance Preparation: Tomatoes may be prepared through Step 2 up to four hours ahead; keep covered at room temperature. Reheat just before serving.

Serves 4

- Diane Rossen Worthington