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Serves/Makes: 4

Ingredients:

• 1 1/2 pounds (680 g) sole fillets
• 3 medium-size leeks
• 1 pint (2 cups) fresh mushrooms, sliced
• Freshly chopped parsley, to taste
• Salt and pepper, to taste
• 6 potatoes, sliced
• 1 1/2 cups (375 mL) fish stock or chicken broth
• 2 tomatoes, diced
• Oil
• Chopped parsley, to taste

How to cook:

• Chop leeks cook chopped leeks in a little hot oil for 3 minutes.
• Mix in mushroom slices cook for approximately 15 minutes longer.
• Mix in chopped parsley.
• Salt and pepper, to taste.
• In a buttered oven-safe dish, layer 1/3rd of potato slices and half of chopped leeks.
• Top with 1/3rd of remaining potato slices sprinkle with salt and pepper.
• Top with remaining half of chopped leeks and remaining 1/3 of potato slices.
• Pour fish stock or chicken broth all around layers.
• Brush some oil over top potato slices.
• Bake in a preheated 450°F (230°C) oven for 35 minutes (if potatoes get too dark while baking, loosely cover potato slices with al foil.
• Brush sole fillets with a little oil arrange fillets on top of potato slices.
• Top sole fillets with tomato dices salt, pepper and sprinkle with chopped parsley.
• Bake for approximately 8 to 10 minutes longer.

Note:

An excellent recipe, worth trying. Served with a green salad, here is a whole meal that surely will not satisfy everyone.

This recipe for Sole with Scalloped Potatoes serves/makes: 4

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Main Ingredient: Sole
Preparation Method: Baked