Smoky and Saucy Sole

My sous chef first prepared this meal for me a few months ago. I loved it so much that I've prepared it several times since, each time changing it up a bit depending on what veggies I have in the fridge that I need to use up. I knew that I just had to make it for the blog. And with the lack of good natural lighting this time of year in the Northern hemisphere, I needed to wait so I could snap a pic that would do it justice (not crafty enough to find a suitable solution to this predicament yet. Have tried. Have failed. Such hardships we Northerners face. ) Honestly, a picture can never do a meal justice: you need to smell the aromas, have your tastebuds experience the herbs and spices, and let your mouth appreciate the varied textures. But a good picture will at least get you half way there and help convince you to try something new.

This is a fabulously quick meal to prepare and dirties only one pot in the making. Gotta love that. You can throw in whatever vegetables you have in your fridge that are on the verge of needing to be tossed out to the compost (which explains my very technical measurements for 1/2 a zucchini and 1/2 an eggplant.) Substitute in whatever white fish you have in the freezer: We happen to have a whole bag of sole (thank you Costco) but you can easily use haddock, tilapia, or any other fast cooking white fish. I love my basil (parsley not so much) so I threw some of that in there too. Minimal chopping is involved (thank goodness) and minimal skill is required (thank goodness again.)  Basically just let it simmer away while you get other vital tasks done...like pouring yourself a glass of vino or slicing up some hearty bread (you know, the important stuff. ) It's easy to prepare and flavourful to boot. I predict this dish will become one of your favourites too. Cheers from Bistro 164!

Smoky and Saucy Sole

adapted from Chatelaine magazine January 2016

Serves 4

Prep time: 10 minutes

Total time: 40 minutes

Skill level: Super easy and quick

Ingredients

4 tsp olive oil

1 onion, thinly sliced

1/2 an eggplant, diced

1/2 a zucchini, diced

796 ml can of diced tomatoes

1 garlic clove, minced (or 1 tbsp diced garlic in oil)

1 cup celery, diced

1 tsp smoked paprika

2 tbsp capers, drained

1/4 cup basil, chopped (or parsley)

4 small sole fillets (or another white fish of your choice), about 490 g in size

Directions

Heat a large non-stick pan over medium heat. Add olive oil, then onion, eggplant and zucchini. Cook until onion is soft, about 5 minutes or so.  Add the canned tomatoes, garlic, paprika and celery.  Reduce heat to medium-low, cover and simmer for about 15 minutes. 

Add the fish fillets and spoon the sauce over top. Cover and simmer until fish is cooked, about 6-8 minutes. Sprinkle with capers and chopped basil. Plate and enjoy!