2 cups (500 ml) cherry tomatoes

1 or 2 sprigs fresh herbs of your choice (thyme, rosemary, parsley, etc.).

1/3 cup (75 ml) olive oil

1/4 cup (60 ml) white wine

2 tablespoons (30 ml) capers, rinsed and drained

1 tablespoon (15 ml) lemon juice

1 teaspoon (5 ml) grated lemon zest

1 1/2 lb (675 g) sole fillets

In a skillet, cook the tomatoes with the herbs in 45 ml (3 tablespoons) of oil over medium heat for 5 minutes, stirring frequently. Deglaze with the white wine. Add the capers, lemon juice, and lemon zest. Simmer for 5 minutes or until the tomatoes begin to burst. Set aside.

In a large non-stick skillet, cook the fish fillets, half at a time, in the remaining oil for about 30 seconds on each side. Season with salt and pepper. Keep warm, if necessary.

Serve the fillets over polenta (see recipe). Garnish with the tomato and drizzle with the sauce.

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