Best 8 Tomato Topped Sole Recipes

CRUMB-TOPPED SOLE

Steps:

• Combine the mayonnaise, 2 tablespoons cheese, mustard seed and pepper; spread over tops of fillets. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat until fish flakes easily with a fork, 3-5 minutes., Meanwhile, in a small bowl, combine the bread crumbs, onion, ground mustard and remaining cheese; stir in butter. Spoon over fillets; spritz topping with cooking spray. Broil until golden brown, 1-2 minutes longer. Sprinkle with green onions if desired.

SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE

Steps:

• Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
• Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
• Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
• Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
• Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
• Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
• While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

TOMATO AND HERB CRUSTED FILLET OF SOLE

Steps:

• Preheat oven to 360 degrees F.
• To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
• To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.

SOLE WITH BASIL, TOMATOES AND OREGANO

Steps:

• Preheat the oven to 350 degrees F.
• Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
• Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE

Steps:

• Cut tomatoes in half along the equator. Place a strainer over a bowl and squeeze out seedpods. Rub seedpods against strainer to extract juicy pulp. Discard seeds. Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand. When you feel the holes of the grater against the inside of the tomato skin, you are done. Add juice from seedpods.
• Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add tomatoes, salt, pepper and balsamic vinegar. Process in machine for 1-2 minutes, until sauce is frothy. With machine running, slowly add olive oil. Alternatively, purée at high speed in a blender for 1 minute, until frothy. Transfer to a bowl, taste and adjust seasonings. Stir in tarragon. Taste and adjust salt and pepper. Cover and set aside at room temperature if serving in an hour or two, or refrigerate for up to a day.
• Steam the fish. Prepare the fillets by slapping them - not too hard - with the flat side of a knife, just to break down fibers so they don't curl too much when you steam them. Season with salt and pepper. You will probably have to steam the fish in batches. Brush your steamer rack with olive oil and place as many fish fillets on top as will fit in one layer. If the fish fillets are too long to lie on the rack, fold them over at the middle. Combine about 1 inch of water and a couple of basil sprigs in the bottom of your steamer and bring to a boil. Place steaming rack in pot and steam fish for 5 minutes, until opaque and fish pulls apart when you insert a fork into it. Remove from heat, transfer to a lightly oiled platter and allow to cool. Sprinkle with orange zest, cover and refrigerate for 30 minutes or longer.
• About 30 minutes before you wish to serve, whisk basil and remaining orange zest into the tomato sauce. Taste and adjust seasonings. Remove fish from refrigerator and pour on half the sauce. When ready to serve, spoon some sauce onto each place, top with the fish and more sauce, and serve.

TOMATO-TOPPED SOLE

Steps:

• In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic powder; pour over tomato. Sprinkle with parsley.
• Bake, uncovered, at 350 degrees F for 14-18 minutes or until fish flakes easily with a fork.