Sole fillets are steam-cooked, in a covered
skillet, over a bed of lemon and soy sauce-seasoned sautéed
onion and sliced portabella mushroom caps.
Sole with Portobellas
2 tablespoons vegetable oil
1/2 medium onion, coarsely chopped
1 tablespoon fresh lemon or lime juice
1 1/2 tablespoons soy sauce
1 (6-ounce) package sliced Portabella caps
Salt
1 tablespoon chopped fresh dill, or 1/4 teaspoon dried
4 sole fillets, 4 to 6 ounces each
- Heat the oil in a large skillet over medium
heat. Add the onion and saute for about 30 seconds. Add the lemon
juice and soy sauce. Add the mushrooms and season lightly with
salt. Continue to saute, stirring gently, until the mushrooms
become limp. When the mushrooms are very tender, about 10 to
12 minutes, add the herbs. Continue to stir for 1 to 2 minutes
more.
- Season the sole fillets with salt and
place on top of the mushroom mixture in the skillet. Cover and
place cook over medium heat for 5 to 7 minutes, or until the
fillets flake easily with a fork.
- Serve fillets covered with the Portabellas.
Serves 4.
