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
- Preheat oven to 400°F
(205°C).
- 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.
- 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.
