Fillets of Sole in Red Pepper Sauce

° Serves 4

Several varieties of sole—gray or lemon sole, true Dover sole, or flounder—can be used for this simple but attractive dish. If sole is not available, other white-fleshed fish fillets (small cod or haddock, for example) would be very good prepared this way.

The red pepper sauce can be made ahead. It is also good on pasta or gnocchi.

• Sauce
• 1 large or 2 medium red bell peppers (about 12 ounces total)
• ⅓ cup unseasoned tomato juice
• 1 tablespoon unsalted butter
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 large fillets sole (about 5 ounces each)
• ¼ teaspoon salt
• About 12 basil leaves, shredded coarsely, for garnish

Prepare the sauce: Cut the bell peppers in half, remove the seeds, and cut into ½-inch pieces. Place the pieces in a blender or a food processor, add the tomato juice, and process until liquefied. (You should have approximately 1½ cups.) Place the mixture in a saucepan (preferably stainless steel), add the butter, olive oil, salt, and black pepper, and bring to a strong boil, mixing with a whisk. Set aside, covered to keep warm.

Sprinkle the fillets with the salt. If they are very thin, fold them in half. Arrange in one layer in a nonstick skillet and add 2 tablespoons water. Bring to a boil, cover, and cook for 1½ to 2 minutes, depending on the thickness of the fillets. Remove them from the pan, pat dry with paper towel, and arrange on individual plates.

Spoon some pepper sauce over each fillet, garnish with the basil, and serve immediately.

Try the red pepper sauce on pasta or gnocchi.