Easy Sole Provencale
For all of you real chefs, I use the terms loosely... but here's a real easy and delicious recipe.
light olive oil
can of Delmonte italian style stewed skinless whole tomatoes
Sprinkle fillets lightly with garlic powder
roll in light coating of flour
Heat the flavored tomatoes in a sauce pan
Saute sole fillets in olive oil at medium high heat until edges are crispy brown and the fillet is still moist in the middle
Place fillets on plate, spoon tomatoes generously over fillets and garnish with parsley
Suggest serving with chunk-cut zuchini, summer squash and red bell peppers stir fried in olive oil, Paul Prudhomme's Seafood magic seasoning, basil - and garnish w/ parmesan cheese.
The saute is easy enough to do at camp, in fact I've had my share of fresh sole at camp along the Straits dividing the Olympic Peninsula and Vancouver Island. I always stop to buy a can of italian style tomatoes on my way to a fall coho salmon / ocean fishing trip.