Fillets of sole with tomatoes and mushrooms

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  • two 500 g soles
  • 350 g white mushrooms
  • 6 handfuls baby spinach leaves
  • 2 garlic cloves
  • 4 silverskin onions
  • a splash olive oil
  • salt
  • freshly ground black pepper
  • a splash olive oil
  • salt
  • pepper
  • 5 tablespoons chopped cooked tomatoes
  • freshly ground black pepper


Serves 4

Get your fishmonger to fillet two 500 g soles. Then cut each fillet into three pieces.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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