Serves 4
I think of this as Fish 101—easy to prepare and not at all fishy. If you can’t find sole, flounder is a perfectly fine substitute.
4 (6-ounce) sole fillets, tails trimmed if too long for the pan
Kosher salt
Fresh ground black pepper
All-purpose flour for dredging
Canola oil for the pan
4 cloves garlic, thinly sliced
1 cup white wine
1 cup Tomato Sauce (here), pureed
24 cloves Garlic Confit (here)
1 tablespoon plus 1 teaspoon Garlic Puree (here), optional
¼ cup chopped fresh dill
Juice of 1 lemon
¼ cup crumbled feta cheese
Season the fillets with salt and pepper. Press the flesh side of the fillets into the flour and shake off the excess. Slick a large skillet with oil and heat over medium heat. Slip the fillets in the pan, floured side down, and sauté until the edges are opaque. Add the sliced garlic and sauté until soft and fragrant. Stir in 1 cup water, the wine, tomato sauce, garlic confit, and garlic puree. Reduce the heat and bring the liquid to a simmer. Stir in the dill. Simmer until the fish is opaque, then transfer to a platter. Stir the lemon juice into the sauce and spoon the sauce over the fillets. Garnish with the feta and serve.
NOTE: This dish works great with shrimp but could also work with chicken, pork, or veal scaloppine.