Grey Sole Baked in Foil

Name: Grey Sole Baked in Foil
Ingredients: 1 bunch fresh sorrel, rinsed, trimmed and coarsely chopped (3½ to 4 cups); 2 tablespoons fresh lemon juice; 2 ripe plum tomatoes, cored and chopped; 4 grey sole fillets (6 ounces each); 2 tablespoons dry white wine; 8 scallions (green onions), white bulb and 1 inch green, halved lengthwise; ⅓ pound haricots verts (thin, tender green beans), trimmed; 8 scallions (green onions), white bulb and 1 inch green, halved lengthwise; 8 scallions (green onions), white bulb and 1 inch green, halved lengthwise; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 tablespoons snipped fresh chives

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A lovely light meal. Sole is cooked on a bed of sorrel and topped with fresh tomatoes, scallions, and haricots verts. The aroma that rises as diners open their packets is splendid.

Ingredients

1 bunch fresh sorrel, rinsed, trimmed and coarsely chopped (3½ to 4 cups)
4 grey sole fillets (6

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F.
Divide the sorrel among four pieces of aluminum foil large enough to hold a fillet. Arrange each piece of fish on top of the sorrel, and sprinkle with the wine and lemon juice. Top the fillets with the tomatoes and scallions.