In one of our trips to our favorite Belinni’s Italian Restaurant at Cubao X, we decided to look away from our staple-usual faves of pasta and risotto to try another Italian dish that we haven’t tried. SOLE FISH— the menu emphasized how bestseller their sole fillet was via the marking that meant it was a must-try.
With great expectations, we looked forward to having the first bite of the dish. When the plate of sole arrived, what greeted us was a payatot (thin) piece of fish, bone in and all. The sauce didn’t even help at all. Ugh, what a letdown.
So this explains why I made my own. My style, my way and you can’t say otherwise because this is MY blog! Hahaha! In Filipino, walang kokontra!!! (Nobody can’t oppose!)
Sole Fillet In Tomato-Mushroom Medley Sauce
5 whole sole fillets, seasoned with salt and pepper
5 large tomatoes, diced
2 medium-sized red onions, sliced
6 cloves of garlic, minced
1/2 cup flour
1 can button mushrooms, thickly sliced
2 tsps dried basil
1/2 cup white wine
salt and pepper to taste
Lightly dredge sole fillets on flour. Pan- fry until slightly brown on both sides. Set aside.
In a skillet, saute onion, garlic and tomatoes. Continue stirring until tomatoes have been completelycrushed and mashed turning into a chunky tomato sauce. Add basil, mushrooms and white wine. Let it simmer for another 3 minutes.
Top on sole fillets while hot. Serve immediately.