This dish was taught to me by my friend Sally Darr, former chef/owner with her husband of the famous La Tulipe restaurant in New York City that closed several years ago.
The only time I make this wonderful dish is during the summer months when my beefsteak tomatoes are ripe and full of flavor. The time is now! I like to use a variety of colorful tomatoes for this dish.
1 cup milk
4 fillets of sole, 6-ounces each
4 tablespoons olive oil
3 large tomatoes, ends and stem discarded, cut into 1/2-inch-thick slices (about 3 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper plus more to taste
2 teaspoons minced garlic
1/2 cup chopped basil
1/2 cup flour
1 tablespoon minced basil
Pour the milk into a shallow bowl and soak the sole for 5 to 10 minutes. Meanwhile, put 3 tablespoons olive oil in a non-stick 12-inch skillet.
Place the flour in a pie plate or shallow plate and mix with 1/4 teaspoon pepper and pinch of salt. Dust the fillets lightly on both sides with the flour, shaking off any excess. Carefully lay the fish in the hot oil and sauté, over high heat, for about 1 1/2 minutes each side, or until delicately brown. Arrange the fillets attractively on a large, heated platter.
Rinse out the skillet, and add the remaining 1tablespoon oil and butter to the skillet. Set the skillet over high heat. When the oil butter is hot, add the tomato slices and sprinkle them with the salt and pepper to taste and the minced garlic. Sauté over high heat, about 2 minutes. With a spatula flip the tomatoes over for a few minutes. They should be just a little brown and caramelized. Immediately place them over the sole, garnish with fresh basil.
Makes 2 servings.