Pan-Fried Sole with Tomatoes and Olives

This dish is sure to be a hit for any lunch, indoors or out. For a heartier meal, serve with baked wedges of Russet potatoes coated in olive oil, sea salt, and pepper, or on a bed of fresh cooked pasta tossed with Garlic EVOO and thinly sliced basil. - EJ

INGREDIENTS

Sole:
8 boneless sole filets
1/4 cup AP flour
1 1/2 tbsp Herbes de Provence Blend
1 tsp smoked paprika
1/2 cup Premium Extra-Virgin Olive Oil, mild to medium
1/4 cup butter
4 large garlic cloves, lightly crushed
1 tbsp fleur de sel
1 tbsp fine ground pepper

Tomatoes:
2 large garlic cloves, minced
1/8 large red onion, minced
12 cherry tomatoes, halved
10 Kalamata olives, pitted and quartered
2 large bay leaves
1 sprig of rosemary
2 tbsp Mission Fig Dark Balsamic Vinegar
2 tbsp Premium Extra-Virgin Olive Oil
Salt and pepper to taste

DIRECTIONS

Sole:
1. Combine all dry ingredients in a large plastic bag and shake until evenly incorporated. Place flour mixture on a plate.
2. Preheat a medium-sized frying pan over medium high heat. Add 2 tbsp. olive oil and heat.
3. Pat sole filets dry and place over flour mixture. Coat both sides and shake off excess (try to achieve a lightly dusted look).
4. Lay 2 sole filets in the pan skin-side down and fry for about 2 minutes.
5. After flipping, add 1 garlic clove and 1 tbsp. of butter and baste for 1 minute.
6. Take sole out of the pan and place on a drying rack, spoon 1/2 tbsp. of butter and oil over the filets, and let rest.
7. Repeat steps 1-6 for the rest of the fish.

Tomatoes:
1. Preheat frying pan over high heat and add EVOO.
2. Add garlic and onion and sauté until garlic starts to brown.
3. Add tomatoes, bay leaves, and rosemary. Fry until tomatoes start to break down. Season with salt and pepper.
4. Add olives and toss for 30-45 seconds.
5. Add fig balsamic around the outside of the salsa. Toss for another 30 seconds and remove from heat. Discard rosemary and bay leaves.
6. Serve on the side or spooned on top of the sole filets.