Filet of Sole – A Cape Cod Classic
We are blessed by having visitors from all over the United States coming to stay in Bethany, our lovely Guest House—and the cooking Sisters love to serve them the best of Cape Cod cuisine. Situated right on the water, with fishing boats arriving and departing on each tide, it’s sometimes easy for us to forget what a fantastic opportunity we have to enjoy fish fresh from the catch. Our eager guests often prove to be an incentive for us to investigate new ways to prepare a Cape Cod classic, such as Filet of Sole—and this particular recipe has proven to be a big hit!
CHANGE SERVING SIZE
- 3 tbsp flour
- 1 tbsp canola oil
- 4 tbsp butter
- 1 fillet sole
- 1/2 cup cherry tomatoes
- 1 tbsp basil leaves finely chopped
- 1 splash white wine
- salt and pepper to taste
- Preheat the oven on warm. Combine the flour, salt, and pepper in a pie plate
- Heat 1 Tbsp of oil and 1 Tbsp of butter in a skillet. Add cherry tomatoes, toss until thoroughly cooked; at the last minute, add most of the basil, saving some to sprinkle on when served. Place in a warm oven.
- In the same skillet, melt 3 Tbsp butter. While that’s heating, dredge the fish in the flour, then cook on medium to hot in a skillet until golden—about 2 minutes per side. As it’s browning up, add a little wine for flavor!
- When ready to serve, tumble tomatoes onto the fish, and garnish with chopped basil leaves or parsley and a lemon wedge.