Sole Provencal
"From my collection of handwritten recipes 1960's."
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 lb. fish
- Serves:
- 4
ingredients
- 1 cup chopped onion
- 1⁄2 cup diced celery
- 1⁄4 cup oil
- 1 (16 ounce) can tomatoes
- 2 tablespoons chopped parsley
- 2 bay leaves
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 lb sole fillet
- flour
directions
- In a large skillet, saute onion and celery in oil, until tender. Add tomatoes, parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole fillets and continue cooking for 10 minutes; or until fish flakes easily with a fork. Remove fish to a warm platter. If thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and starts to boil.
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Reviews
-
This was delicious. I used slightly more tomatoes (crushed). It made a wonderful, sauce that I served over brown rice with some peas and salad. My 23 month-old gobbled up the fish. This is a keeper. -
Made for New Kids on the Block Tag 2010...All I can say is delicious! I cut the recipe in half and used talipia (that's what we had) and added some left over fresh basil and 1-2 Tbls. sherry. Made a wonderful sauce and served this along with Recipe#408577#408577 and a green salad with Recipe#284322#2843222. We had a meal fit for a KING! Thank you.
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