sourdough bread (2-3 slices)
half yellow onion, chopped
2-3 garlic cloves, sliced
1.5lbs tomatoes, roughly chopped
4 portions dover sole (or other white fish like cod, halibut, etc 5-6 oz/person)
basil, a few springs
Make the fried sourdough. Use your hands to bread up stale sourdough bread into large chunks. Place them in a bowl with salt and olive oil. Put a pan on medium high heat and toast them until golden brown (about 6-9 min). Remove them to a bowl and zest a bit of lemon on top and toss. Hide them from other people in your house who will eat them.
In a large pan, add 2-3 tablespoons of olive oil on medium heat. Add the onion and cook for 4-5 minutes until softened. Add the sliced garlic, chili flakes and salt. Cook until aromatic but there’s no color.
Add the tomatoes into the pan. Cook until they burst and get jammy (about 6-8 min). Season with salt.
Once the tomatoes have broken down and a sauce has formed, nestle the fish (seasoned with salt) into the sauce. Turn down to a simmer and cook with a lid on until the fish is cooked and opaque (4-6 min). It may take longer if the fish is thicker like halibut. Look for the fish to start to flake and for it to be opaque, it will continue to cook with carryover. Carefully remove to a serving dish
Garnish with the sourdough croutons, torn basil leaves and a squeeze of lemon juice.
In buying fish, talk to the fishmonger at your local store or visit a fish market. They know their product and what’s fresh. Please be sure to look for sustainably caught seafood using Monterey Bay Aquarium’s Seafood Watch Program. You just look on their app to see the fish and what’s sustainable. It depends on the type of fish, how it was caught and the location. If your cod is more sustainable, then sole buy that! This Dover Sole is rated a Green Best Choice and comes from a well regulated fishery off the coast of California.