Sole Poached with Tomatoes, Artichokes and Mushrooms

Sole Poached with Tomatoes, Artichokes and Mushrooms
Sole Poached with Tomatoes, Artichokes and Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp (15 ml) olive oil

  • 1-1/2

    cups (375 ml) thickly sliced mushrooms

  • 1

    clove garlic, minced

  • 3

    tomatoes, seeded and cut in chunks

  • 1/2

    tsp (3 ml) crushed dried basil (or 1/4 cup/50 ml fresh leaves)

  • Pinch of crushed dried thyme leaves

  • 1

    lb. (500 g) sole fillets

  • 1

    14-oz. (398-ml) can artichoke hearts,

  • drained and halved

  • Salt and pepper

  • Pinch of granulated sugar (optional)

Directions

1. In heavy saucepan or nonstick skillet, heat oil ove medium-high heat. Add mushrooms and garlic; , cook, stirring often, until mushrooms are tender. 2. Add tomatoes, basil (if using dried) and thyme. Bring to a simmer. Add sole and artichokes. Cover and simmer for 3 minutes. Uncover and cook for 5 minutes longer or until fish is opaque. Sprinkle with fresh basil (if using). Season with salt and pepper to taste. Add sugar if tomatoes are too acidic. Serves 4

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