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Sole Poached with Tomatoes, Artichokes and Mushrooms


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  • 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)



Step 1

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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