Lemon Sole with Cherry Tomatoes pan sauce

As much as we all love to cook, sometimes we just want to go into the kitchen and make a very quick, yet fresh and delicious meal, in no time.
This dish is exactly that. It is extremely easy to make and will brighten your day with its’ bright colors and Mediterranean flavors.
Although I’ve used fresh Lemon Sole here, any other firm flat fish fillet can be used instead. In case you do choose to use Lemon Sole, you will probably find it interesting to know that Lemon Sole is not a member of the Sole family, and its flavor or color have nothing to do with lemon!
I will not bore you with the lengthy explanation I read about the name’s origins, but I will tell you it is a very tasty and firm fish and it is highly recommended for such a short preparation. Try it and enjoy.

Makes: 2-4
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
2 large (about 7 oz 210 grams each) Lemon Sole fillets, skinless and boneless, at room temperature
¼ cup flour
½ tsp salt
½ stick (55 grams) butter, soft
2 Tbs olive oil
1 cup assorted cherry tomatoes, cut in quarters
Juice of ½ large lemon
1 Tbs small capers
4-5 anchovy fillets
½ tsp freshly ground black pepper

1. Cut the Lemon Sole fillets in half, lengthwise. Pat dry and coat the fillets in the flour. Shake off extra flour and sprinkle with salt.
2. Combine the butter and olive oil in a large pan and heat over medium-high heat, until the butter begins to foam.

3. Add the fish fillets and fry gently for about 2 minutes on each side, until the fillets are pale golden. Transfer to a warm plate and keep in a warm place.

4. Add the rest of the ingredients to the pan and mix gently with a rubber spatula, to create a pan sauce. Cook for 1-2 minutes, until the tomatoes are warm but still keep their shape.

Taste and add salt, pepper or lemon juice, if needed. Pour on the fish and serve immediately.