Steamed Sole with Vegetables

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 Spring Onions
• 4 shallots
• 2 Garlic cloves
• 2 Tomatoes
• 2 EL olive oil
• 125 ml dry white wine
• 200 ml vegetable stock
• Salt
• Pepper (freshly ground)
• 1 EL oregano
• 600 g sole fillet (ready to cook, skin on)
• 30 g Butter
• 150 ml dry white wine

Instructions

1. 1.

   Wash the bell peppers and zucchini, halve them, trim, and dice into small cubes. Rinse the spring onions, trim, shake dry, and cut into rings. Peel and finely chop the shallots and garlic. Blanch the tomatoes, cool, peel, quarter, seed, and dice the flesh as well. In a pot, sauté half the shallots and the garlic in hot oil until translucent, add the remaining vegetables, deglaze with wine and stock, season with salt and pepper, stir in oregano leaves, and simmer over medium heat for 10‑12 minutes.

2. 2.

   Meanwhile wash the fish, pat dry, divide into eight equal pieces, season with salt and pepper. Butter a pot bottom, line with the remaining shallots, and place the sole fillets skin side up on top.

3. 3.

   Pour wine over the fish, cover, and cook at medium heat for 10‑15 minutes until done. Taste the vegetables again, remove the skin from the fish, and serve both on warmed plates.