2 teaspoons olive oil
1/2 onion
3 shallots
1 garlic clove
1/4 cup dry white wine
2 teaspoons fresh lemon juice
1 teaspoon dried tarragon
1 bay leaf
1/8 teaspoon freshly-ground black pepper
2 sole or flounder fillets - (4 oz ea)
1 1/2 tomatoes
Directions: one line for each direction. When saved the lines will be numbered.
In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the fillets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily when tested with a fork, 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
This recipe yields 2 servings.
Per Serving: 254 Calories, 7 g Total Fat, 1 g Saturated Fat, 68 mg Cholesterol, 132 mg Sodium, 13 g Total Carbohydrate, 2 g Dietary Fiber, 29 g Protein, 64 mg Calcium.
