Seriously Simple: A quick, colorful main dish - with sole
Sometimes I'm in the mood for a tasty entree that's easy to put together. Enter this sizzling sauteed sole with colorful tomatoes surrounding it.
Sole is a flat fish sometimes called yellowfin or petrale sole, but you can use any flat white fish filets for this recipe.
It's important to select the freshest fish you can find. Don't be afraid to smell it and make sure it is firm and the meat is shiny.
Sole is so versatile for last-minute cooking because its mild flavor lends itself to many variations. Think grapes, mushrooms, pesto, caramelized onions, just to name a few.
Sauteing sole quickly is a good technique, it is a delicate fish that can fall apart if cooked too long or handled too much. A spatula works well for turning filets. Sometimes I use an extra spatula to help turn the fish so it holds together. Once the fish is out of the pan, it just takes a few minutes to whip together the sauce.
This quick preparation brings out the sole's mild fish flavor, and it is spiced up with brown butter and a touch of balsamic vinegar.
The fresh herb garnish adds a bright green finish. I like to serve this with a simple vegetable rice pilaf, although sometimes I switch out the rice for farro or quinoa. To drink? Choose a chilled Viognier, sauvignon blanc or crisp Pinot Gris.
• Diane Rossen Worthington is an authority on new American cooking. You can contact her at seriouslysimple.com.
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