Provençal-Style Lemon Sole

Name: Provençal-Style Lemon Sole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Calamata olives, pitted and cut into thin slivers; 177 milliliters drained, seeded and coarsely chopped canned tomatoes; 4 servings Chives, cut into 1 1/2-inch lengths, for garnish; 177 milliliters dry white wine; 1 Tbsp thinly sliced garlic; 680 grams lemon sole fillets; 2 navel oranges; 2 Tbsps extra-virgin olive oil; 1 large red onion, thinly sliced; 4 servings Salt and freshly ground pepper

Provençal-Style Lemon Sole is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 288 calories, 23g of protein, and 11g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a main course. If you have onion, salt and pepper, garlic, and a few other ingredients on hand, you can make it. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Using a sharp knife, peel the oranges, removing all of the white pith.

Ingredients you will need

Orange

Equipment you will use

Knife

Cut in between the membranes to release the orange sections into a medium bowl.

Ingredients you will need

Orange Slices

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Bowl

Heat the oil in a large, deep skillet.

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Cooking Oil

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Frying Pan

Add the onion and garlic and cook over moderate heat until lightly browned, about 5 minutes. Stir in the tomatoes and wine and season with salt and pepper. Cook until the liquid is slightly reduced, about 4 minutes.

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Salt And Pepper

Tomato

Garlic

Onion

Wine

Add the olives and set the fish fillets on top in a single layer. Season the fish with salt and pepper, cover and cook until the fillets flake easily, about 7 minutes. Using a long spatula, carefully transfer the fish to a platter and keep warm.

Ingredients you will need

Salt And Pepper

Fish

Olives

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Spatula

Stir the oranges into the sauce. Spoon the sauce onto plates and set the fish fillets on top.

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Fish Fillets

Orange

Sauce

Garnish with the chives and serve at once.

Ingredients you will need

Chives

Equipment

Ingredients

Servings:

Calamata olives, pitted and cut into thin slivers 177milliliters

drained, seeded and coarsely chopped canned tomatoes 4servings

Chives, cut into 1 1/2-inch lengths, for garnish 177milliliters

dry white wine 1Tbsp

thinly sliced garlic 680grams

lemon sole fillets 2

navel oranges 2Tbsps

extra-virgin olive oil 1large

red onion, thinly sliced 4servings

Salt and freshly ground pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.