Seafood Recipe: Poached Sole with Tomatoes and Mushrooms

Poached Sole with Tomatoes and Mushrooms

Ingredients:

• 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

Procedures:

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.