We’re huge fans of Top Chef alum Fabio Viviani’s cookbooks, and his latest is no exception. Pick up 30-Minute Italian and get ready to have a restaurant-worthy meal on the table in half an hour or less. This pan-seared sole will quickly become a weeknight staple.
My mom makes this dish in about ﬁve minutes; I need ten! We both put everything in a plastic bag and refrigerate it so the ﬁsh marinates while we do something else, but letting it soak for ﬁfteen or twenty minutes at room temperature works ﬁne and allows you to get dinner on the table quickly.
The garlicky spinach with ﬁsh is classic and it takes only minutes for the spinach leaves to wilt in the pan.
- 4 sole fillets, 8 to 10 ounces, thawed if frozen
- 1 tablespoon chopped oregano
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 2 tablespoons chopped thyme
- 1/2 cup olive oil
- Juice from 2 lemons
- 2 tablespoons chopped Calabria chilies
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1 tablespoon white wine vinegar
- lemon slices, for garnish
- olive oil
- Salt and pepper
For the sole
Pat dry the sole, then season both sides with salt and pepper. Let it marinate in the oregano, chives, parsley, thyme, olive oil and lemon juice for 15 to 20 minutes.
Heat two large sauté pans on medium high heat. In one, drizzle in a touch of olive oil and place chilies and garlic inside. Cook for 2 to 3 minutes, then add spinach. Continue to add spinach, as it will wilt when cooked. Season with salt and pepper. Add vinegar, cover with lid, turn oﬀ the heat, and let sit.
Meanwhile, lay the ﬁsh in the other pan, being sure not to crowd the pan. Cook on one side for 3 to 4 minutes to form crust. Flip and cook on other side until cooked through, about 1–2 minutes.
Stir spinach around and serve with ﬁsh and slices of lemon.