Special Occasions

INGREDIENTS

• 2 4- to 5-ounce OCI Sole Fillets
• 2 cups thinly sliced onions
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste
• 4 sole fillets, (4-5 ounces each)

Gremolata

• 1/4 cup finely chopped fresh parsley
• 2 teaspoon finely grated lemon rind
• 1 clove garlic, minced

METHOD

Combine onions, garlic, oil, salt and pepper and saute on medium, stirring twice, until softened, about 5 minutes.

To make the gremolata, in a small bowl, combine parsley, lemon rind and garlic; set aside.

Spread onion mixture in 13- x 9-inch (3 L) glass baking dish. Arrange fish over top and sprinkle with gremolata.

Roast fish in bottom third of 425°F (220°C) oven until fish flakes easily when tested, about 10 minutes.

SERVINGS: 2