Pan-Fried Sole with Cucumber and Tomato Salsa Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
This simple pan-fried fish is brightened with a mild but colorful fresh salsa. Any variety of sole or flounder will work in this recipe - try lemon sole or butter sole.
Ingredients
2 cups quartered cherry tomatoes
3/4 cup finely chopped cucumber
1/3 cup finely chopped yellow bell pepper
3 tablespoons chopped fresh basil
2 tablespoons capers
1 1/2 tablespoons finely chopped shallots
1 tablespoon balsamic vinegar
2 teaspoons grated lemon rind
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
4 (6-ounce) sole fillets, skinned
Instructions
Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.
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