December 2005, Sole Sicilliana

Any good flatfish can be used. See what is fresh on the fishmonger's slabs.

Ingredients - Serves 4

1 small onion finely chopped
1 small green pepper finely diced
2 tablespoons olive oil
25 gm butter
200 gm tin tomato frito
½ glass white wine
salt and black pepper
4 tablespoons breadcrumbs
4 fillets of sole boned and skinned or fresh or frozen flaten
4 teaspoons pesto sauce (Knorr is fine or homemade)
100 gm mozzarella cheese

Method

Heat half the butter and half the oil in a heavy saucepan. Sweat the onion and peppers until they are soft but not browned. Add the tin of frito and bring to a simmer for 5 minutes. Add the white wine and simmer for a further 5 minutes. Add salt and black pepper to taste and set aside.

Heat the remaining butter and oil in a frying pan. Coat the fillets with the breadcrumbs and fry until golden brown.

Meanwhile turn the grill on to full.

Place the cooked fillets in an oven proof dish. Spread one teaspoon of pesto over each fillet. Cover the pesto with the tomato mix.

Sprinkle the cheese over everything. Place under the grill until the cheese is browned.

Serve with new potatoes and a small mixed leaf salad.