Sole with Caponata

Zesty caponata (the Italian cousin of Frances ratatouille) turns ordinary fish into a fresh and lively dinner. Another time, try the caponata on your favorite sandwich or use it to top off broiled chicken.

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Makes:
4 servings
Start to Finish:
20 mins
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Sole with Caponata

Ingredients
4
4 ounces fresh or frozen skinless sole fillets
1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
2
tablespoons olive oil
2
cups chopped, peeled eggplant
1
small yellow, green, or red sweet pepper, coarsely chopped
1/4
cup bottled picante sauce
1/2
teaspoon bottled minced garlic (1 clove)
1
tablespoon balsamic vinegar
1/8
teaspoon salt
1/8
teaspoon ground black pepper
 
Lemon wedges (optional)

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
  2. For Caponata:
  3. Cut up any large tomato pieces; set aside. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggplant; cook about 3 minutes or until golden brown, stirring occasionally. Stir in undrained tomatoes, sweet pepper, picante sauce, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until slightly thickened. Stir in balsamic vinegar. Remove from skillet; set aside.
  4. Wipe out skillet with paper towels. Sprinkle fish with the salt and pepper. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add fish; cook for 4 to 6 minutes or until fish flakes easily when tested with a fork. Serve caponata with fish. If desired, garnish with lemon wedges. Makes 4 servings.

Nutrition Facts

(Sole with Caponata)
    Per serving:
  • 225 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 49 mg chol.,
  • 481 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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