Sole with cannellini in aromatic tomato broth

 

My grandma was famous among relatives for many things —her wonderfully fluffy gnocchi, her impatience, her love for books—but one of the things I remember the most about her is the fact that, in the kitchen, she would always go through "phases". For a few months, sometimes for a few years, she would make a certain dish on a weekly basis. Everyone loved it. Everyone always asked for second helpings. And then, all of the sudden, she would stop making it altogether. The dish was never again to be seen on her dining table and if people asked about it she would go as far as saying that she had never cooked such a dish before. 

I'm not that bad, but I have to admit that I, too, go through some phases when I get a kick out of cooking a certain ingredient or a certain type of dish. Right now I'm on a seafood kick and, without even noticing, I've packed my fridge and freezer with shrimp, sea bass, sole and the likes. Not bad for someone who grew up despising any fish that wasn't prepackaged breaded cod fingers. This sole I made last night is a very simple yet delicious meal —sophisticated enough for company and very satisfying to eat even by yourself, like I did.

 

SOLE WITH CANNELLINI IN AROMATIC TOMATO BROTH

Adapted from Cooking Light

Serves 4

Extra virgin olive oil

4  sole fillets

Salt and pepper 

2  garlic cloves, minced

2  cups  chopped plum tomato

1 1/2 cups broth

1/2  cup  dry white wine

1  (16-ounce) can cannellini beans, rinsed and drained

1/2  teaspoon  chopped fresh rosemary

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately.