Fillets Of Sole In Salad

Preparation:

Preparation: Cut or have the fishmonger cut the fillets from the two soles. Put them on a plate, pour the lemon juice over them, cover them with plastic wrap. Keep in the refrigerator for a couple of hours. Prepare the salad by cutting two green peppers and one yellow into squares, the carrot and cucumber into very thin slices, the peeled and seeded tomatoes into cubes. Collect everything in a salad bowl. Put 5 tablespoons of oil in a bowl, add a tablespoon of chopped rosemary, a tablespoon of vinegar, salt and pepper, pour over the salad. Arrange the drained and chopped sole fillets on top. Mix, salt a little and serve. Accompanying wines: Friuli Grave Sauvignon “Superiore” DOC, Montecarlo Bianco DOC, Fiano Di Avellino DOC.