The tomatoes and white wine poach the fish in plenty of flavor. This is an easy and elegant dish to do on the barbecue.

Poached Sole with Tomatoes and Mushrooms

1 tablespoon vegetable oil
4 green onions, chopped
1/4 pound mushrooms, cleaned and chopped
2 cloves garlic, peeled and minced
1/2 cup white wine
3 tablespoons lemon juice
2 tomatoes, chopped
3 tablespoons chopped fresh flat-leaf parsley
4 pounds sole fillets

1. Preheat oven to 400°F (205°C).
2. Heat oil in a skillet and sauté green onions and mushrooms until tender. Add garlic, white wine and lemon juice; bring to a boil. Simmer until almost all liquid is evaporated. Lower heat, stir in tomatoes and parsley. Cook for a few minutes to warm.
3. Place each fillet on a separate piece of aluminum foil and cover with a portion of the tomato/mushroom mixture. Seal the foil tightly, place on a baking sheet, and bake for 15 to 20 minutes, or until fish is opaque and flakes when tested with fork.

Makes 8 servings.