Sole a la Mistral

Leslie Godoff

Food Editor's Notes:  Leslie and her husband Stan served this dish at a very nice dinner party they hosted recently.  It was delicious – a light entrée with wonderful flavors of tomato, onion, parsley, and white wine that even non-fish-lovers ate and enjoyed.  I made this at home myself and it was very simple and a big hit.  I prepared the vegetables and assembled the baking dish in advance, including laying the fish on top and seasoning with the salt and pepper.  A half-hour before I wanted to serve it, I poured in the wine and popped it in the oven.  I served the extra sauce with vegetables around the fish when I plated it, but you could certainly pass it in a sauce boat.  A mild starch, such as mashed potatoes or a grain pilaf, along with a colorful, crunchy green vegetable, would go well with this dish.  People will love it and feel that they're eating so healthfully!

Ingredients

1/2 cup bread crumbs

1 medium onion, finely chopped

4 tomatoes, peeled, seeded, and chopped

1 clove garlic, minced

1/4 cup parsley, finely chopped

6 medium size pieces fillet of sole (about 1 1/2 pounds)

1 teaspoon salt or to taste

1/2 teaspoon black pepper or to taste

1 cup white wine

2 tablespoons butter

1 tablespoon flour

Cover bottom of a 9-inch by 13-inch pan with half of the bread crumbs, then onion, tomatoes, garlic, and parsley.  Place the sole on top.  Season to taste with salt and pepper and cover with wine.  Bake in a preheated 375-degree oven for 20 minutes.

To make the sauce:  Drain as much liquid as possible into a saucepan.  To avoid lumps, first make a smooth paste of the flour and a small amount of the liquid and then return to the pan, stirring.  Add butter.  Cook until thickened, about 5 minutes.

Pour sauce over the sole, sprinkle with remaining bread crumbs, and return to the oven for 5 minutes.  Serve immediately

Yield: 3-6 servings, depending on appetites

Leslie Godoff lives in Weston with her husband Stan and has hosted many elegant dinner parties.  We hope this is just the first of many recipes that Leslie will share with us.