Herbed petrale sole with pickled sweet onions - country l
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | larges | (1 lb) sweet onions |
| ¾ | cup | Dry red wine |
| 1 | tablespoon | Red-wine vinegar |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Salt |
| 1¼ | pounds | Petrale sole fillets (see Note) |
| 2 | teaspoons | Fresh thyme leaves |
| 2 | teaspoons | Chopped fresh oregano leaves |
| 2 | teaspoons | Chopped chives |
| 2 | cups | Mesclun or mixed greens (opt.) |
| Fresh oregano sprigs and chives (opt.) | ||
Directions
1. In large skillet, melt butter over medium heat. Pour off half into custard cup and set aside.
2. Add onions to skillet; cook, stirring constantly, until lightly browned. Stir wine, vinegar, sugar, and ⅛ t salt into onions.
Cook, stirring occasionally, 8 to 10 minutes or until onions are tender and liquid has evaporated.
3. Heat oven to 375'F. Spoon onions into 13- by 9-inch baking dish.
Divide sole into 4 servings and arrange on top of onions. Brush sole with reserved butter; sprinkle with thyme, oregano, chives, and remaining ⅛ t salt.
4. Bake 8 to 10 minutes or just until fish flakes easily. Be careful not to overcooks Carefully transfer fish and onions onto 4 warm serving plates. Garnish with mesclun, fresh oregano sprigs, and chives, if desired. Serve immediately.
Note: If petrale sole is unavailable, substitute either sole or flounder. If fillets are less than ½ inch thick, fold them in half.
Nutrition information per serving protein: 28 grams; fat: 5 grams; carbohydrate-. 12 grams; Fiber: 2 grams; sodium: 277 milligrams; cholesterol: 76 milligrams; calories: 237.
Country Living/July/94 Scanned & fixed by DP & GG