Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter 2 ts Fresh thyme leaves
2 lg (1 lb) sweet onions 2 ts Chopped fresh oregano leaves
3/4 c Dry red wine 2 ts Chopped chives
1 tb Red-wine vinegar 2 c Mesclun or mixed greens
1 tb Sugar -(opt.)
1/4 ts Salt Fresh oregano sprigs and
1 1/4 lb Petrale sole fillets (see -chives (opt.)
-Note)

1. In large skillet, melt butter over medium heat. Pour off half into
custard cup and set aside.

2. Add onions to skillet; cook, stirring constantly, until lightly
browned. Stir wine, vinegar, sugar, and 1/8 t salt into onions.
Cook, stirring occasionally, 8 to 10 minutes or until onions are
tender and liquid has evaporated.

3. Heat oven to 375'F. Spoon onions into 13- by 9-inch baking dish.
Divide sole into 4 servings and arrange on top of onions. Brush sole
with reserved butter; sprinkle with thyme, oregano, chives, and
remaining 1/8 t salt.

4. Bake 8 to 10 minutes or just until fish flakes easily. Be careful
not to overcooks Carefully transfer fish and onions onto 4 warm
serving plates. Garnish with mesclun, fresh oregano sprigs, and
chives, if desired. Serve immediately.

Note: If petrale sole is unavailable, substitute either sole or
flounder. If fillets are less than 1/2 inch thick, fold them in half.

Nutrition information per serving protein: 28 grams; fat: 5 grams;
carbohydrate-. 12 grams; Fiber: 2 grams; sodium: 277 milligrams;
cholesterol: 76 milligrams; calories: 237.

Country Living/July/94 Scanned fixed by DP GG

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