Pan-Seared Petrale Sole with Heirloom Tomato Confit
Category
Entree
Servings
4 servings
Prep Time
20 minutes
Cook Time
1 hour 10 minutes
Author:
Chef Heidi Allison
Ingredients
-
2 large Heirloom Tomatoes (about 2 pounds)
-
3/4 cup Olive Oil
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4 cloves Peeled Garlic, lightly smashed with a heavy knife
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1 teaspoon Kosher Salt
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4 Petrale Sole Fillets (about 1 1/2 pounds)
-
Kosher Salt and Black Pepper to taste
-
1 tablespoon Capers, rinsed and drained
Directions
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.
Recipe Note
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.