You can use Sole, Place, Turbot, or even Ray wings here. Very quick actually, but this has a depth of flavour that this kind of fish doesn't usually have, and it's such a success!
Ingredients (serves 2):
1 Sole (480gr) - skin on
3 cloves of garlic, chopped
2 slugs of anchovie paste (or 4-5 anchovie fillets drained from their oil)
3 Tbsp of sliced black olives (the ones that are sold in brine)
1 tin of chopped tomatoes (400gr)
1 Tbsp oregano
1 pinch of fine salt
1 tsp freshly ground white pepper
2 slugs of olive oil for the sauce, 5 slugs of olive oil for the fish
You will need:
2 pans wide enough to accommodate the fish easily
Method:
Start with the sauce: heat up the oil in one of the pans, then add the garlic and cook until golden (but not brown!)
Add the anchovie paste and stir well
Add the chopped tomatoes
Add the olives and the oregano
Reduce to a gentle simmer, cover with the lid and cook for 10-15 mins stirring every now and then
Mix the salt, pepper and oregano in a small bowl
Coat your fish with the dry mix on both sides and pat well
Put your flour on a plate, then coat the fish with it, pressing well
Heat up the oil, then fry the fish on medium high heat, covering with the lid
2 mins each side
Transfer the fish in the pan with the sauce, cover the top with the sauce, and cook covered for another 2 mins each side
Serve with boiled potatoes and any vegetable that works for you (e.g. peas, carrots, or a fresh salad)