Sole with Fresh Tomatoes and Olives | Florida Tomato Committee

Ingredients

• 4 fillets of sole, about 2 pounds
• ½ cup milk
• 1 cup dried Panko (Japanese style bread crumbs)
• Salt and freshly ground black pepper
• 2 T. olive oil
• 1 cup dry white wine
• 4 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped
• 1 t. hot pepper flakes
• 2 T. fresh tarragon, or 2 t. dried
• 1 T. fresh parsley, chopped
• 8 pitted green olives, slice
• Juice and zest of 1 orange
• 1 T. Italian parsley, finely chopped