Sole Filet with Balsamic Glaze and Tomatoes
If you are trying to incorporate more fish into your diet- this is a great dish to make. I usually buy my fish from a local store in our town. I love the freshness and variety they have. I sometimes buy the frozen variety from Trader Joes. It is cheaper and as long as I pick the wild caught kind, I am happy with my choice.
I bought a pack of frozen sole from there. I had never cooked with it before and thought it looked really good. My family prefers mild, white fish and this seemed to fit the bill.
I brought it home and decided to cook it in a very simple way. I wanted to make a balsamic glaze and pair it with tomatoes to top the fish. Balsamic glaze is super simple to make- all you have to do is cook down some balsamic vinegar with garlic, salt and pepper. The trick is to stay close to the stove while the vinegar is cooking down as it tends to get super thick almost instantly.
I paired the delicious fish with simple broccoli and roasted potatoes. To keep the carbs down, I had just a few of the potato pieces. Honestly, the fish was so yummy, I really didn’t miss the carbs…
- 1 to 1½ pounds sole cut in filets
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Marinate the fish filets in oil, salt and pepper. Marinate and refrigerate for 3 to 4 hours.
Preheat oven to 400 degrees F.
Balsamic Glaze
- 1 cup balsamic vinegar
- 1 large garlic clove, minced
- Salt
- Pepper
Bring the vinegar to a boil in a small saucepan. Simmer for 5 to 10 minutes or till the vinegar reduces to ¼ cup. Add the garlic, salt and pepper. Keep aside.
Tomatoes
- 1 cup cherry tomatoes
- 1 teaspoon salt
Cut the tomatoes in half and squeeze the seeds out. Roughly chop the tomatoes and add the salt. Keep aside for an hour.
Place the fish filets on a lined cookie sheet and bake for 5 to 10 minutes (depending on the thickness) until the fish is cooked through but not over cooked. Drizzle the filets with the balsamic glaze and top with tomatoes. Serve with roasted broccoli and potatoes on the side.
