POACHED SOLE PROVENCALE

In the language of ancient Perú yanuq meant hearth, home...

POACHED SOLE PROVENCALE

Ingredients :

6 fillets of sole or any white fish

1 cup dry white wine

6 cups tomatoes, peeled and diced

2 cups onion, finely chopped

¼ cup fresh basil, chopped

¼ cup parsley, finely chopped

2 tablespoons black olives, chopped

1 ½ tablespoons olive oil

2 garlic cloves, finely chopped

¼ cup dry breadcrumbs

2 tablespoons grated parmesan cheese

Salt

Pepper

Preparation:

Lightly grease an oven dish and pour wine in it. Arrange previously seasoned fish in the dish.

In a medium size bowl, combine tomato, garlic, onion, basil, parsley, olives, 1 tablespoon olive oil, salt and pepper. Cover fish with this mixture.

Bake in preheated oven 350 °F (180 °C) for 20 minutes or until fish is cooked.

Combine breadcrumbs, cheese and the remaining olive oil. Sprinkle over the tomato mixture. Broil until crumbs are golden.

Serve immediately.

How to fillet, skin and debone fish

6 servings

305 calories per serving