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Sole fillet with garden vegetables julienne

Ingredients for 4 people:

  • 3 sole
  • extra virgin olive oil
  • salt

Ingredients for vegetable garden

  • 4 slices of yellow bell peppers
  • 2 zucchini
  • 4 mushrooms
  • 2 carrots
  • extra virgin olive oil
  • white vinegar
  • salt



Wash vegetables, peel the carrots, cut into julienne strips and let them jump into a frying pan with a drizzle of extra virgin olive oil, after 3 minutes add 2 tablespoons of white vinegar and finish cooking for 5 minutes, seasoning with salt. Meanwhile obtaining filleted sole fillets, prepared a pan with a drizzle of extra virgin olive oil, cook the fillets on both sides for 4 minutes, shaded with white wine, let evaporate, add salt and turn off the heat.

Prepare 4 serving plates, place the center of each salad and a little bit, with the help of a coppapasta, recline over the vegetables and finally the sole fillets intertwined. Finish the dish with balsamic vinegar glaze.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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