Sole en Niçoise

Name: Sole en Niçoise
Yield: 6
Ingredients: 3 linguados of about 300g each; salt and black pepper to taste; 2 green shallots; 1 tablespoon olive oil; 2 lemons; 2 tablespoons dry white wine; 150g mushrooms; 400g fresh tomatoes; 1 head of lettuce; sauce and thyme; 1 clove garlic; 1/2 leaf bay

1
3 linguados of about 300g each
2
salt and black pepper to taste
3
2 green shallots
4
1 tablespoon olive oil
5
2 lemons
6
2 tablespoons dry white wine
7
150g mushrooms
8
400g fresh tomatoes
9
1 head of lettuce
10
sauce and thyme
11
1 clove garlic
12
1/2 leaf bay

Ingredients

1
3 linguados of about 300g each
2
salt and black pepper to taste
3
2 green shallots
4
1 tablespoon olive oil
5
2 lemons
6
2 tablespoons dry white wine
7
150g mushrooms
8
400g fresh tomatoes
9
1 head of lettuce
10
sauce and thyme
11
1 clove garlic
12
1/2 leaf bay

Directions

1
Remove the skin and bones from the fish
2
Make a cut in the middle of the fish and season with salt and pepper
3
Quickly fry the green shallot in olive oil
4
Add the juice of 1 lemon and white wine
5
Place in a refrigerator dish
6
Top with the fish
7
In a pan, heat the mushrooms with some olive oil
8
Place on top of the fish
9
Top with the tomatoes, peeled, seeded, and chopped
10
Finely chop the lettuce, sauce, garlic, and thyme
11
Pass through boiling water
12
Drain
13
Spoon over the tomatoes together with the bay leaf torn into pieces
14
Season lightly
15
Place in a moderate oven (180°C) for about 20 minutes to reduce the sauce and cook the fish
16
Before serving, sprinkle with parsley and green shallot and squeeze with the juice of 1 lemon
17
Serves 6 people.