Sole Poached with Tomatoes, Artichokes and Mushrooms

By akselden

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)

Preparation

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