Wednesday, July 05, 2006

Stuffed sole Italian style

A simple little recipe of fish and tomato sauce from Sicily. A magnificent island, with it's Eolian islands and volcanoes. Although a little too hot for me around this time of year, it's ideal in May or September, and its fertile lands provide basil, oregano, olive oil, orange essence, lemons and capers.
Capers are gathered from the flower buds of the Capparis Spinosa plants by hand!


Ingredients pour 4
Preparation and cooking time : 45 minutes
4 sole fillets
6 tbsp olive oil
1 chopped garlic clove
50 gr breadcrumbs
2 tbsp capres, drained and finely chopped
10 basil leaves
4 tbsp lemon juice
Salt and pepper
Tomato Sauce:
2 tbsp olive oil
1 peeled and chopped garlic clove
1 chopped spring onion
400 gr peeled tomatoes
10 cl dry white wine
Salt, pepper
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  • For the tomato sauce : fry the garlic in a pan with a little olive oil. When golden, remove and discard the garlic. Add the onion, the tomatoes and the white wine to the oil. Season with salt and pepper.
  • Cover and simmer for 15 minutes, then smooth in a blender.
  • For the stuffing : mix the olive oil and garlic, breadcrumbs, capers, basil and the lemon juice into a paste. Salt and pepper.
  • Place each sole fillet onto cooking film, and spread the paste over the top. Roll up the fillet in the plastic film tightly, the package must be closed.
  • Steam-cook in a steam cooker or over a pan of boiling water for around 5 minutes.
  • Dress with the tomato sauce and basil leaves.

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