Chef Daniel Eddy uses fresh caught fluke for this dish, but we have substituted sole filets which are more readily available. The results are still juicy and packed with flavor.
Roasted Sole with Brown Butter, Cherry Tomatoes, and Poached Oysters
Ingredients
- 4 shallots (about 6 ounces) shallots, in their skins
- 5 cloves garlic, in their skins
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 5 tablespoons unsalted butter
- 1 small leek (about 3 ounces), whites and light green parts only, halved and thinly sliced
- 3 tablespoons lemon juice, divided, plus additional for seasoning
- 2 pints (12 ounces) cherry tomatoes
- 4 sole or flounder filets, about 4-6 ounces each
- 16 medium oysters, shucked, liquor reserved
- ¾ cup (lightly packed) mixed soft herbs, such as chives, parsley, fennel fronds, dill, and/or cilantro, lightly chopped
Instructions
Preheat oven to 325°F.
Place shallots and garlic in a medium ovenproof skillet. Drizzle with 2 tablespoons olive oil and toss to coat. Season generously with salt and pepper and transfer to oven. Roast, shaking pan halfway through, until very tender and golden, 45 to 50 minutes. Remove from oven and transfer to a cutting board, reserving skillet. Let cool. Peel, discarding skins, and finely chop. Reserve.
Place reserved skillet over medium heat. Add butter and let melt. Cook, swirling pan, until foaming subsides. When buttermilk solids begin to turn lightly golden brown, after about 3-4 minutes, add leeks, cook for an additional 30 seconds, and immediately add lemon juice to stop cooking and prevent butter from burning. Add cherry tomatoes, season with salt and pepper, and continue to cook, swirling pan, just until tomatoes begin to burst, 3 to 4 minutes more. Add reserved shallots and garlic, fold to combine, and season with additional lemon juice, salt, and pepper. Remove from heat; rewarm just before serving.
*Recipe adapted from Moveable Feast with Relish.
Increase oven temperature to 500°F. Line a sheet pan with parchment paper. Place sole on parchment, season each side lightly with salt and pepper, and rub both sides with 2 teaspoons olive oil. Transfer to oven and let roast just until cooked through, 5 to 6 minutes.
While fish cooks, poach oysters. Place oysters and their liquor in a shallow saucepan over medium-high heat. Bring to a simmer and cook just until oysters are cooked through, flipping once, 2 to 3 minutes total, depending on their size. Add remaining 1 tablespoon lemon juice and swirl to combine.
To serve, place mixed herbs in a small bowl. Dress with remaining 1 teaspoon olive oil and a small squeeze of lemon juice. Season with salt and pepper. Divide sole among warm, shallow serving bowls. Top with brown butter-tomato mixture, oysters and their cooking sauce, and herb salad. Serve immediately.
