2 6 oz Dover Sole filets
2 tablespoons sunflower oil
1/2 red bell pepper, sliced thin
1 garlic clove, sliced thin
¼ cup of dry vermouth
1 tablespoon pineapple jalapeno sauce
Salt to taste
It’s always good to keep fish in your freezer. There are many variations to make it and it’s an easy thing to make for dinner after a long day. You can take it out of the freezer in the morning and have it ready by the end of the day to prepare and cook.
Preheat a flat skillet pan over medium heat and add in oil.
When oil is hot, add in the pepper. Then after about a minute add in garlic.
Cook for another minute then add fish and season with salt. Over high heat sear the fish on either side, about 2-3 minutes on either side.
Reduce heat and deglaze pan with dry vermouth and add pineapple jalapeno sauce. Stir with peppers and vermouth and serve.