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

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