Sole à la Provençale from Mediterranean Seafood by Alan Davidson
Wash and pat dry fillets of sole, then fry them in olive oil. Fry in the same way thin slices of aubergines, cut lengthways, one for each fillet. (Or you could use courgettes instead.) Have ready s...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Fish spatula
- Paper towel
- Plate
Ingredients
- dry fillets of sole
- olive oil
- aubergines
- aubergine
- tomato
- butter
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