Provencal Sauce For Dover Sole

• For the fish
• 1 lb dover sole
• salt, to taste
• pepper, to taste
• grapeseed oil, as needed
• Wondra Flour, as needed
• For the sauce
• 2 garlic cloves, minced
• 1 shallot, minced
• 3 tablespoons extra virgin olive oil
• 1/2 pint tomatoes, can use grapes, even pears, quartered
• 1 teaspoon tomato paste
• 2 ounces white wine
• 8 ounces vegetable broth
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chiffonade

1. For fish: Preheat oven to 375u0b0F and heat large oval saute pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
2. For sauce: Heat saute pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
3. Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
4. Add vegetable broth and season with salt and pepper. Finish with fresh herbs.

fish, salt, pepper, grapeseed oil, wondra flour, garlic, shallot, extra virgin olive oil, tomatoes, tomato paste, white wine, vegetable broth, salt, pepper, fresh parsley, fresh basil

Taken from www.food.com/recipe/provencal-sauce-for-dover-sole-193670 (may not work)