Fried Sole with Pomegranate Molasses Chermoula
May /June 2010
Fried fish needs little embellishment once it hits the plate. This North African sauce is quick to make and adds bright acidic flavour. With this dish, serve a good riesling or a fresh, unoaked southern Rhone white.
1/2 c. chopped green or kalamata olives
2 T. chopped parsley
1 T. pomegranate molasses
2 T. chopped, toasted walnuts
2 T. each extra-virgin olive oil and walnut oil
1 lemon, juice and a little zest
4 6-oz. sole fillets, 1/2-inch thick
kosher salt and freshly cracked pepper to taste
olive oil for the pan
6 T. flour
Make the chermoula by whisking together the olives, parsley, molasses, nuts, oils and lemon juice and zest in a bowl. Set aside.
Pat the fish dry, season with salt and pepper and let stand for 5 minutes. Heat the oil in a sauté pan. Dip the fish into the flour, make sure all surfaces are covered and shake off the excess. Lay the fillets in the hot oil and fry for 3 minutes. Flip and fry for 2 more minutes. Transfer the fish to plates and drizzle the sauce over the fish. Serve promptly.