Sole with Caponata
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- 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.
- 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