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Entree
4 servings
20 minutes
1 hour 10 minutes
Chef Heidi Allison
2 large Heirloom Tomatoes (about 2 pounds)
3/4 cup olive oil
4 cloves peeled garlic, lightly smashed with a heavy knife
1 teaspoon kosher salt
4 Petrale sole fillets (about 1 1/2 pounds)
Kosher salt and black pepper to taste
1 tablespoon capers, rinsed and drained
Preheat the oven to 300º.
Cut the tomatoes in half, and arrange in a single layer in a 5- quart earthenware gratin dish - cut side up. Sprinkle with 1 teaspoon of kosher salt and place crushed garlic over tomatoes. Pour olive oil over the tomatoes (level of oil should be ¾ up the side of the tomatoes).
Bake in the oven for 1 hour (the tomatoes should be fragrant and the edges of the tomatoes should be slightly browned.) Remove from oven and place tomatoes on a plate. Toss garlic and drain the olive oil into a small bowl (should have about ½ cup). Set aside.
Salt and pepper the sole. Add 1 tablespoon butter and 1 tablespoon of olive oil in a 10-inch nonstick pan and heat on high heat. Place 2 fillets in pan and cook till browned (about 1-3 minutes, then flip over and cook the other side for 1-2 minutes.) Add additional oil to pan and fishing cooking the rest of the fish.
Place cooked fish on plates and spoon tomato (no skin) on top of each fillet (about 1/3 cup). Drizzle and additional teaspoon of tomato-flavored oil over each fillet and garnish with capers. Serve immediately.
Slow-roasting at a low temperature gently poaches the tomatoes, which keeps their flavor tasting "just-picked fresh", and imparts a silky texture. Moreover, tomatoes cooked in this way retain their original colors. Confited tomatoes pair great with any mild – flavored white fish. Try this dish with kids that don’t like fish.
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