Cooking with wine is one of the best ways to accentuate the natural flavors of ingredients. You’ll be surprised how tasty (and easy) this white wine-cooked sole is.
Fish dishes don’t need to be elaborate to be delicious. They need only simple ingredients and a quick cooking method. For that reason, fish is one of my favorite dishes to prepare. When cooked with white wine, the blending of flavors with the vegetables and the fish work perfectly on your palate.
White wine sole with arugula and leeks recipe
- Extra-virgin olive oil
- 2 sole (about 1 pound), gutted and cleaned
- 6 cherry tomatoes, halved
- 4-inch piece leek, sliced
- 2 tablespoons olives, pitted
- 1 tablespoon capers
- 1/2 cup white wine
- 3/4 cup arugula, coarsely chopped
- Heat the olive oil in a saucepan over medium heat. Place the sole side by side in the pan.
- Add the tomatoes, leeks, olives and capers.
- Turn the fish carefully when one side is cooked and lightly golden, about 6-8 minutes.
- Pour in the white wine and let the alcohol evaporate on medium-high heat, about 2 minutes.
- Season with salt and pepper.
- When the fish is cooked through and the sauce is slightly thick, add the arugula. Cook for 1 minute.
- Before serving, drizzle with extra-virgin olive oil.
For a tasty accompaniment to the sole, make a simple orange salad. Just arrange slices of oranges, sprinkle with salt and pepper and drizzle with extra virgin olive oil.