Sole with tomatoes is a delicate second dish that is easy to prepare. It’s  ideal to get children to eat fish, because tasty and boneless if you only use fillets. Cook the fillets as little as possible, in any case no more than 10 minutes.
For 4 people


  • 600 g of sole (fresh or frozen fillets)
  • 16 cherry tomatoes
  • parsley
  • oregano
  • 1 garlic clove
  • pepper
  • extra virgin olive oil


  1. Cut the tomatoes in half
  2. Mash the garlic let it brown in a pan and over low heat with 4 tablespoons of oil
  3. Place the tomatoes in the pan, with the cut side down, so as to flavor the pulp and make the internal juices evaporate as little as possible
  4. Add a pinch of salt and cook with a lid for 5 minutes over medium heat
  5. Now place the sole fillets in the pan. If they are frozen, previously boil them for 3 minutes in a saucepan barely covered with water, along with a few tufts of parsley, then drain
  6. Add 1 tablespoon of chopped parsley and a pinch of oregano in the pan, then cook from 10 minutes (5 minutes each side) uncovered over medium heat, so that the sauce won’t too liquid
  7. Serve the hot fillets with their cherry tomatoes and  freshly ground pepper
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