(Sogliola alla Riminese)

SERVES 4

Fresh herbs, tomato, garlic and a hint of red pepper add an intriguing spark to dover sole in this preparation, inspired by the late Roman cinematographer, restaurateur, and gastronome Mauro Vincenti.

FOR THE TOMATO–HERB SAUCE:
2 sprigs fresh parsley, chopped
7 fresh chives, chopped
3 sprigs fresh tarragon, chopped
3 sprigs fresh dill, chopped
1 small tomato, diced
3⁄4 cup extra-virgin olive oil

FOR THE GARLIC SAUCE:
Cloves from 1 head garlic, peeled
1 egg yolk
1⁄4 bunch parsley, chopped
Juice of half a lemon
1⁄2 cup extra-virgin olive oil

FOR THE FISH:
1⁄2 cup bread crumbs
1⁄4 bunch parsley, chopped
8 sprigs fresh tarragon, chopped
4 small cloves garlic, peeled and minced
1 tsp. red pepper flakes
1⁄4 cup extra-virgin olive oil
Salt
4  1-lb. dover sole, heads and tails removed, top sides
   skinned

1. For the tomato–herb sauce: Mix together parsley, chives, tarragon, dill, tomato, and olive oil in a small bowl and set aside.

2. For the garlic sauce: Put garlic cloves in a small saucepan with 1 cup cold water. Bring to a boil over medium-high heat, then drain. Repeat process 6 times, always starting with cold water. Place softened garlic, egg yolk, parsley, lemon juice, and olive oil in a blender; blend until creamy. Set aside.

3. For the fish: Preheat oven to 450°. Mix together bread crumbs, parsley, tarragon, garlic, and red pepper flakes in a small bowl. Brush each fish with olive oil, season with salt, then dust top side with bread-crumb mixture. Place fish on an oiled baking sheet and bake until bread crumbs are browned and fish is opaque, 7–10 minutes. Filet each fish, then serve with tomato–herb and garlic sauces.