Sole is a perfect choice for a light dinner idea during these hot months. A thin, flaky white fish, sole takes no time at all to cook, and its delicate, mild nature means that is sure to be enjoyed by everyone at the table. I decided for this recipe to flavor the sole with fresh herbs and a smoky roasted red pepper sauce, along with a quick saute of Swiss chard from the garden and splash of balsamic vinegar. The sauce is super flavorful and can also be paired with steak, chicken or roasted veggies. Similar to a Romesco sauce it is a puree of roasted red peppers, nuts, paprika and a splash of sherry vinegar; I used walnuts but almonds or pine nuts would work well, too.
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Herbed Sole with Smoky Roasted Red Pepper Sauce
Ingredients:
- 4 sole filets
- salt and pepper
- 2 Tablespoons chopped fresh herbs (thyme, parsley, chervil, rosemary, or dill)
- olive oil
- Fresh lemon, for serving
- For the sauce:
- 1 roasted red pepper, from a jar, drained
- salt and pepper to taste
- 1/4 cup walnuts
- 1 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
- 2 teaspoons sherry vinegar
Directions:
- Preheat the oven to 350 degrees. Season the fish filets with a pinch of salt and pepper and the fresh herbs. Spray a baking dish with olive oil; bake the fish for 15-18 minutes or until flaky and cooked through.
- To make the sauce, puree all of the ingredients in a small food processor. Taste and season with salt and pepper to taste. If you need to thin out the sauce, add in a touch of water until smooth.
- Serve the fish with the room temperature sauce.
Tagged: baked fish, baked sole, balsamic vinegar, fish, fresh herbs, herbed sole, roasted red pepper sauce, roasted red peppers, Romesco sauce, sherry vinegar, smoked paprika, sole, Swiss chard, walnuts
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