Pan-Fried Mediterranean Sole Fillet with Tomato, Olives, Herb Butter, and New Potatoes


For the Mediterranean Sole Fillets:

  • 2 sole fillets, skinless and boneless
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour, for dredging
  • 2 tablespoons olive oil

For the Tomato and Olive Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1 tablespoon capers, drained
  • 1/4 cup white wine
  • Salt and pepper, to taste
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped

For the Herb Butter:

  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

For the New Potatoes:

  • 10-12 small new potatoes, washed
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped, for garnish


1. Prepare the New Potatoes:

  1. Place the new potatoes in a pot and cover with cold water. Add salt to the water.
  2. Bring the water to a boil over medium-high heat. Reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
  3. Drain the potatoes and return them to the pot. Add the butter and toss gently until the butter melts and coats the potatoes. Keep warm until ready to serve.

2. Make the Herb Butter:

  1. In a small bowl, combine the softened butter, chopped parsley, chopped chives, lemon juice, salt, and pepper. Mix well until thoroughly combined. Set aside.

3. Prepare the Mediterranean Sole Fillets:

  1. Pat the sole fillets dry with paper towels. Season both sides with salt and pepper.
  2. Dredge each fillet in flour, shaking off any excess.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  4. Add the sole fillets to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

4. Make the Tomato and Olive Sauce:

  1. In the same skillet used for the fish, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes, until softened.
  3. Add the minced garlic and cook for an additional 1 minute, until fragrant.
  4. Stir in the cherry tomatoes, Kalamata olives, and capers. Cook for 2-3 minutes, until the tomatoes start to soften.
  5. Pour in the white wine and simmer for 3-4 minutes, until slightly reduced.
  6. Season with salt and pepper to taste.
  7. Stir in the chopped basil and parsley.

5. Assemble and Serve:

  1. Arrange the cooked new potatoes on serving plates.
  2. Place the pan-fried sole fillets on top of the potatoes.
  3. Spoon the tomato and olive sauce over the fillets.
  4. Top each fillet with a dollop of herb butter.
  5. Garnish with chopped fresh parsley.
  6. Serve immediately and enjoy your pan-fried Mediterranean sole fillet with tomato, olives, herb butter, and new potatoes!

This dish is perfect for a special dinner for two, combining the delicate flavor of sole with the vibrant Mediterranean flavors of tomatoes, olives, and fresh herbs.

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