Fried Sole with Pomegranate Molasses Chermoula
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.