Sole and Peppers
Sole is a firm-fleshed fish that combines well with other flavors. Here it's paired with a sweet pepper tomato sauce for a simple meal that would go well with a side of pasta and green salad.
1 tablespoon vegetable oil
2 green bell peppers, seeded and julienned
1/2 cup chopped peeled onion
1 teaspoon vegetable base or bouillon granules
1 (14.5-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon crushed dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
4 (6-ounce) sole fillets
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 375°F (190°C).
- Heat a large, nonstick skillet over medium-high heat. Add oil and when hot, stir in green bell pepper, onion and vegetable base or granules. Sauté, stirring frequently, until tender, about 3 minutes. Add tomato sauce, bay leaf, oregano, thyme and garlic powder and bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile place fish in a 13x9x2-inch baking pan. Season with salt and pepper. Pour tomato sauce over fish and bake for 20 minutes, or until fish flakes easily with a fork. Serve warm.
Makes 4 servings.