Sole Capri with Sun-dried Tomato Basil Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 cup clam juice
  • ¼ cup dry white wine
  • ⅔ cup slivered fresh basil
  • ⅔ cup sun-dried tomatoes in oil, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 4 wild Alaska sole fillets (4 to 6 ounces each), fresh, thawed, or frozen
  • ½ tablespoon dairy-free buttery spread or coconut oil
  • 4 lemon wedges, if desired
Instructions
  1. Bring the clam juice and wine to a boil in a large (12-inch) nonstick pan. Stir in the basil and tomatoes. Cook down slightly. Season with salt and pepper, to taste. Remove from the heat but keep warm.
  2. If using frozen fish, rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel.
  3. Heat buttery spread or oil over medium-high heat. Add the sole fillets and cook for 2 to 3 minutes, until browned. Gently turn the fillets over and season lightly with salt and pepper. Cover the pan tightly and reduce the heat to medium. Cook an additional 2 to 3 minutes. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
  4. Plate the fish fillets and top with the sun-dried tomato sauce. Serve with lemon wedges.
Notes
Cook’s Tip: Alaska pollock or cod fillets can be substituted for Alaska sole, just adjust cook time for smaller fillets, if necessary.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sole-capri-sun-dried-tomato-basil