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
    cup fresh basil, chopped
    cup parsley, finely chopped
    2 tablespoons black olives, chopped
    1 tablespoons olive oil
    2 garlic cloves, finely chopped
    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
 
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