Fillet Of Sole Ponte Vecchio Style Recipe

How to Make Fillet Of Sole Ponte Vecchio Style

1. Preheat oven to 350°F (175°C).
2. Cut each sole fillet into 4 pieces lengthwise (you should have 16 pieces total). Set aside.
3. Rinse and coarsely chop the cremini mushrooms.
4. Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring frequently, until softened (about 5 minutes).
5. Season with salt and pepper.
6. Add the chopped mushrooms and reduce heat to low. Cook, stirring constantly, until the mushrooms are tender (about 8 minutes).
7. Pour in the white wine and cook for 2 minutes more.
8. Add the canned diced tomatoes (undrained) to the mushroom mixture. Stir to combine.
9. Season with salt and pepper to taste.
10. Stir in the sliced scallions. Cover and simmer for 10 minutes, adding water or tomato juice as needed to maintain a thick but not dry sauce consistency.
11. Stir in the fresh parsley and remove from heat.
12. Grease a large ovenproof pan with the remaining 1 tablespoon of butter.
13. Arrange the 16 sole fillet pieces in the prepared pan.
14. Season the fillets lightly with salt and pepper.
15. Pour the mushroom and tomato sauce evenly over the fillets.
16. Cover the pan tightly with foil.
17. Bake in the preheated oven for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
18. Serve immediately with buttered potatoes or steamed white rice.