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Tomatoes with Sole*

2 tsp olive oil or red wine (optional)
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp fresh basil or 1/2 tsp dried, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp ground pepper
1 Tbsp lemon juice
1 lb fillet of sole (or any white fish fillet)

Foreman Grill Directions:
Preheat the grilling machine for 3-5 minutes

Saute the onion and garlic in oil or wine for 2 minutes, stirring occasionally.

Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add the lemon juice and remaining herbs.

Cover and let cook for 2-3 minutes.

Lift the fish and the vegetables onto a plate. If any juices have dripped into the Drip Tray, use as a sauce to pour on top of the fillet.

Serve wth fresh bread or rice.

George Foreman Grill Recipe booklet