Lemon Sole Provencal
April 7, 2010 by kkmichaels
Oranges and Kalamata olives – who would have guessed it would be so good?! This recipe is so light and so super easy – really! All you have to do is saute onions and garlic, add some canned tomatoes and olives, and then steam the fish. You finish by topping the fish with the tomato mixture and oranges. This fish really melts in your mouth because it’s so light and flaky. Whoever thinks recreating restaurant quality fish is difficult, hasn’t tried this recipe. I have to admit, sometimes when you saute fish it’s hard to get that perfect golden brown on both sides – but here you don’t have to worry about that.
In case you’d like a little bit of history, Provencal is actually a dialect spoken mostly in the region of Provence in Southern France. In this part of France, they actually tend to use more olive oil than cream/ butter, and lots of fresh ingredients like tomatoes, herbs, and seafood. They are famous for Bouillabaisse – which is their classical seafood stew. Many of the ingredients in the lemon sole Provencal are reminiscent of those found in their traditional Bouillabaisse.
Recipe adapted from Food and Wine
- 1 orange cut into segments (cut in between the white membranes – see details below)
- 2 tablespoons extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic – minced
- 1 12oz can chopped canned tomatoes, drained
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 5 Kalamata olives, pitted and cut into thin slivers(or add more if you’d like!)
- 2 8-ounce lemon sole fillets
- 2 Tbs. Parsley chopped
- 2 tsp. thyme chopped
- 1 squeeze lemon juice
1. Using a sharp knife, cut the peel off the oranges making sure to remove all of the white pith. Cut in between the membranes to release the orange sections into a medium bowl.
2. Heat the oil in a large, deep skillet. 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. 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.
3. Stir the oranges, parsley and thyme into the sauce. Cook for 1-2 minutes. Spoon the sauce onto plates and set the fish fillets on top. Squeeze with lemon juice.