A+ A A-



Ingredients for 4 servings:

Ratatouille: 1 tablespoon and 1 teaspoon olive oil, divided

1 cup each diced Spanish onion, green pepper, zucchini, eggplant,

and  seeded plum tomatoes

1 teaspoon kosher salt

1 tablespoon garlic, minced

1 tablespoon Sherry vinegar

1 tablespoon fresh basil, thinly shredded

freshly ground black pepper

2 tablespoons unsalted butter

1 pound grey sole filets

unbleached white flour

kosher salt

1 lemon cut into wedges



Ratatouille:  Heat 1 tablespoon oil in a large skillet.  Add the onion, pepper, zucchini, and eggplant pieces to the pan.  Stir in the salt and saute the vegetables over medium-high heat for 5 minutes, until they soften and brown on one or two sides.


Make an opening in the middle of the pan, add remaining teaspoon of oil along with the garlic pieces.  Stir garlic by itself for 15 seconds in the oil and then stir into the other vegetables.


Distribute the tomato pieces over the vegetables and fold them in.  Cook over medium-high heat for 1 minute, then turn down the heat to low, cover the pan, and cook slowly for 2-3 minutes.  Lift the lid and shake the pan twice to make sure the vegetables aren't sticking.


Take off the lid, raise the heat slightly and pour in the sherry vinegar.  Use a spatula to deglaze the bottom of the pan with the liquid, cook for 1 minute.  Off the heat fold in the fresh basil and grind on pepper to taste.  Add more salt if needed.  Let the ratatouille cool and serve as a bed for the sole warm or at room temperature.


Sole:  Heat a thin layer of butter in a skillet large enough to hold the filets in a single layer.  Dredge the filets in flour that is lightly salted.  Shake off excess flour.

Fry the fish for 1 minute on each side.  Transfer them with a spatula or tongs to a plate spread with ratatouille.  Garnish with lemon wedges and serve immediately