Sole Romesco Recipe

Name: Sole Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 fillets of sole; 12 cup flour; salt and pepper; 12 cup oil; 2 tomatoes, peeled, chopped; 4 chili peppers, chopped; 10 toasted hazelnuts; 3 garlic, chopped; 2 tablespoons of fresh mint, Chopped; 12 teaspoon salt; 14 cup olive oil; 14 cup dry sherry; 2 tablespoons vinegar

Servings: persons

4 fillets of sole
12 cup flour
salt and pepper
12 cup oil
2 tomatoes, peeled, chopped
4 chili peppers, chopped
10 toasted hazelnuts
3 garlic, chopped
2 tablespoons of fresh mint, Chopped
12 teaspoon salt
14 cup olive oil
14 cup dry sherry
2 tablespoons vinegar

1
To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt.
2
Add half the oil, drop by drop, until mixture is thick.
3
With motor running, add rest of oil in a steady steam.
4
Turn off motor.
5
Stir in sherry and vinegar.
6
Set aside.
7
Rince and dry sole.
8
Combine flour and salt, pepper.
9
Dust fillets with seasoned flour and dip in oil or butter.
10
Place fillets on hot barbecue grill.
11
After 2 to 3 minutes, turn carefully with a metal spatula.
12
After another 2 to 3 minutes turn fillets again.
13
While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
14
Serve spooned over piping hot fillets.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 fillets of sole, 12 cup flour, salt and pepper, 12 cup oil, and more.

Yes, Sole Romesco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole Romesco

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