Filet of Sole Vera Cruz
Prep
15m
Cook
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 6 pieces sole (about 2 pounds) |
| 1 Tablespoon Lemon juice |
| 3/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 6 thin clices onion |
| 1 medium tomato, peeled and sliced into wedges |
| 1/2 cup green pepper, chopped |
| 3 Tablespoons parsley, chopped |
| 2 Tablespoons olive oil |
| 1/3 cup sliced, stuffed olives |
| 1 Tablespoon flour |
| 1 Tablespoon cold water |
Filet of Sole Vera Cruz Directions
- Heat oven to 350° F. Plce filets in buttered, shallow baking dish. Drizzle lemon juice over fish; sprinkle with salt and pepper.
- Place one onion slice on each filet. Combine tomato, green pepper, parsley, oil, and olives; spoon over fish.
- Bake, covered, 25 minutes or until fish flakes easily. Remove fish to heated platter; keep warm. Blend flour to smooth paste with cold water; stir into hot new stock in baking dish. Cook, stirring constantly, until sauce thickens.
- Serve with hot filets.
- Makes six servings .
Notes
