Fit & Trim Sole*

2 C fish stock
1/2 C white wine
4 fillets of sole (grey, lemon, or Dover)
4 beefsteak tomatoes, halved, peeled, and pulp scooped out
1 C diced scallions
1/2 C roasted red and yellow bell pepper, julienned
1/4 C chopped fresh herbs (thyme, oregano, tarragon, parsley)

Bring fish stock and white wine to a boil. Set aside.

Cut fish fillets into 2 pieces, following the center bone line. Roll each half into a tight roll, skin side in. Poach fillets in the stock and wine mixture for 8 minutes.

Dry-roast tomato halves in an oven at high heat for 15 minutes. Arrange poached fish fillets on the tomato halves and bake for 3 minutes.

Poach scallions in the stock and wine mixture until completely tender. Add julienned pepper and herbs; cook until liquid is reduced to 1/2 cup.

Serve 2 tomato halves and sole per person. Spoon vegetable fricassee and stock sauce over each serving.