Sole Meuniere with Pommes Chateau and Roasted Tomatoes

Another weeknight, another dinner. A dinner so easy you'll gracefully swoon over the pans, glass of wine in hand, and think about anything other than cooking. That easy.

The French seem to have "easy" cooking figured out. Sure, they are known for highly complex recipes that take hours (and many, many glasses of wine), but I've found they also cook with the simplest ingredients with the easiest methods that result in the most fabulous and flavorful dishes. I'm actually starting to find that weeknight cooking can be stress free, and actually enjoyable, after all.

Sole Meuniere with Pommes Chateau and Roasted Tomatoes (serves 2)

Recipes adapted from About.com and Bon Appetit

• For the potatoes
  • 6 new or fingerling potatoes
  • 1 T butter
  • 1 T olive oil
  • Salt and pepper
  • 1 T parsley, chopped
• For the tomatoes
  • 8 campari tomatoes
  • Olive oil
  • 1 T basil, chopped
  • Salt and pepper
• For the sole
  • 2 sole fillets
  • 1/2 cup flour + salt and pepper, on a flat plate
  • 1 T olive oil
  • 1 T butter + 1 T butter
  • 1/2 lemon, squeezed
  • 1 T parsley, chopped

Preheat oven to 400*

Peel the fingerling potatoes. Put in a saucepan, cover with water, and add salt. Bring to a boil and cook until fork tender, ~10 minutes.

While the potatoes are cooking, cut the tomatoes in half. Place face up in a baking tray, drizzle with olive oil, and sprinkle with basil, salt and pepper. Put in the oven for 30 minutes and remove.

When the potatoes are cooked, strain. Head a pan with the butter and olive oil until hot. Saute the potatoes until golden on each side. Remove and sprinkle with parsley.

When potatoes and tomatoes are done, prepare the fish. Heat olive oil and butter in the potato pan. Pat the fillets dry and dredge in the flour. When oil/butter are hot, place the fish in the pan 1-2 minutes each side. Remove from pan.

Add the second tablespoon of butter, lemon juice and parsley to the pan. Cook until melted.

Put the fish, tomatoes and potatoes on 2 plates. Drizzle with lemon butter sauce.