Provencal Sole

 

Ingredients:

55g butter
1 onion, diced
2 cloves garlic
1 carrot chopped
1 courgette, chopped
1 leek, chopped
300ml white wine
300ml fish stock
1 400g can chopped tomatoes
2 tbs tomato puree
Salt and pepper
4 lemon sole, skinned

Method:

Microwave power 800 watts.

Place the butter, onion and garlic in a microwave bowl.   Cover and cook on high for 30 seconds.   Add the courgette, carrot, leek and wine.   Cover and cook on high for 4 minutes.   Add the stock, tomatoes, tomato puree and seasoning.   Cover and cook on high for 4-5 minutes.   Roll up the fish fillets, skinned side inside and place on a microwave dish.   Cover and cook on high for 2 minutes.   Transfer to a serving dish, pour the sauce over the fish, garnish with parsley and serve with crusty bread.

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