Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | small sole filets |
| 5 1/2 tbsp | all-purpose flour |
| 2 tsp | dried oregano |
| 1 | clove garlic, halved |
| 2 | tomatoes, peeled and diced |
| 1/2 cup | white wine |
| 1 tbsp | extra-virgin olive oil |
| a few chive stalks, chopped, for garnish | |
| salt, to taste |
Directions
1. Wash and drain the fish filets and sprinkle them with oregano. Dip them in the flour, pressing carefully on both sides. 2. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Discard the garlic. Add the fish filets and fry on both sides until lightly browned and fish is no longer opaque inside. 3. Add the wine and a little water so that the juices become creamy. Stir. Add salt to taste. 4. Add the tomatoes; continue cooking for 1 minute. Sprinkle with chives and serve immediately. Makes 4 servings.
Source: www.bertolli.com