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fillet-of-sole-on-a-bed-of-vegetables

Fillet of sole on a bed of vegetables

Ingredients


  • Eggplant
  • Yellow bell pepper
  • Red bell bell pepper
  • Fine green beans
  • Garlic
  • Fresh thyme
  • Fleur de sel, ground pepper
  • Olive oil
  • Fillet of sole

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Procedure

Cut the cleaned eggplant into cubes.

Remove the peppers' skin and seeds and cut them into strips.

Prepare the green beans and cut them in half.

Heat olive oil in a frying pan and add garlic. When you smell it, add the eggplant cubes and cook 5 minutes on high heat.

Add the green beans and peppers, stir, and cook another 3-4 minutes on high heat.

Season lightly with salt, add a little water and cover. Turn down the heat and let cook gently for 15-20 minutes, stirring occasionally.

When the vegetables are cooked, turn off the heat, put the fish on the vegetables without covering. Leave a few minutes. The fish must be just cooked or it will become tough.

Before serving, check the salt, pepper and put plenty of fresh thyme.

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