Basque-style floor

Sol à la basque

Ingredients

• 8 Soles fillets
• 1 l homemade tomato sauce
• 1 lemon juice
• 1 red bell pepper, diced
• 1 green bell pepper, brunoise
• ½ tsp Espelette pepper
• 3 tablespoons capers
• 1 Spanish onion, chopped
• 3 cloves garlic, minced
• ½ bunch chopped flat-leaf parsley
• ½ cup white wine
• 1 bay leaf
• 4 tablespoons fat of your choice (butter, olive oil or mycryo cocoa butter)
• salt and pepper to taste

Preparation

1. In a large sauté pan over high heat, with a little fat, sauté the onion until browned, about 3 min. Add the garlic, bay leaf and deglaze with the white wine and lemon juice.
2. Reduce almost to dryness, then add the peppers, capers, tomato sauce and Espelette pepper.
3. Simmer over medium heat for 10 min. Season with salt and pepper.
4. Add the sole fillets, cover and cook for a further 8 min.
5. At the end of cooking, add fresh parsley and serve with white rice or a dish of fresh pasta.