2 sole fillets (3 oz. each)
2 tsp. all purpose flour
2 tsp. vegetable oil, divide
2 tbsp. each diced red bell pepper and shallots or onion
1 garlic clove, minced
1/4 c. canned Italian tomatoes, seeded and chopped (reserve liquid)
1 tsp. red wine vinegar
1/8 tsp. Italian seasoning
Dash of pepper

On sheet of wax paper dredge fillets in flour, coating both sides. In 9 inch non-stick skillet heat 1 teaspoon oil; add fillets and cook over medium-high heat, turning once, until lightly browned and cooked through, about 3 minutes on each side. Transfer fillets to serving platter; keep warm.

In same skillet heat remaining oil; add bell pepper, shallots, and garlic and cook over medium-high heat, stirring frequently, until pepper begins to soften, about 1 minute. Add remaining ingredients; cook over medium heat, stirring frequently, until flavors blend, about 2 minutes. Spoon over fillets. Serves 2.