Poached Sole with Tomatoes and Mushrooms
The tomatoes and white wine poach the fish in plenty of flavor. This is an easy and elegant dish to finish off on the grill.
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.