1 large skillet
1 cup olive oil
5 Sole Fillets – 5 oz. in size and fresh or thawed
1 cup tomatoes - chopped
2 cups red peppers – chopped
2 cups green peppers - chopped
2 Tbsp black pepper
1 Tbsp hot sauce
1 tsp sea salt
Fresh parsley – washed but whole
Hot Buttered French Bread - sliced
To start, in a large skillet over “High” heat, heat 1 cup of olive oil until it starts to pop. Next, slowly place Sole fillets into the skillet and let the fish cook until slightly golden brown. Flip the fillets over during the cooking process to keep the fish from burning. Once the fish is starting to brown, reduce your stove's heat to “Low” and then add chopped tomatoes, red peppers, green peppers, black pepper and hot sauce to the skillet. Do not stir the mixture – let the veggies saute for at least 10 minutes or until the peppers are tender. Add a teaspoon of sea salt to the dish and turn off your stove's heat. While the sole fillets are resting, place fresh parsley in the center of a large platter and then place the sole fillets and veggies in the center of the platter. Lastly, arrange slices of hot buttered French bread around the parsley.
This dish pairs well with sparkling wine.