Provencal Sauce for Dover Sole

By seo53

Clipped on newspaper type of paper but I can't figure which paper or any details for the source. My DH loves Dover sole and flounder works too. Sauce yields 2 cups.

Ingredients

• 1 lb dover sole
• salt, to taste
• pepper, to taste
• grapeseed oil, as needed
• Wondra Flour, as needed
• 2 garlic cloves, minced
• 1 shallot, minced
• 3 tablespoons extra virgin olive oil
• 1/2 pint tomato, can use grapes, even pears, quartered
• 1 teaspoon tomato paste
• 2 ounces white wine
• 8 ounces vegetable broth
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chiffonade

Details

Servings 1
Preparation time 25mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

1 For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce. 2 For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted). 3 Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down. 4 Add vegetable broth and season with salt and pepper. Finish with fresh herbs.