Stuffed Sole Basket

Preparation:

Preparation: Using the potato peeler, peel the peppers, then remove the stalk and seeds, cut them into squares, let them stew in a pan with a drizzle of oil, a chopped shallot, a pinch of salt, a ladle of vegetable broth, then blend them by adding 2 tablespoons of oil: you will obtain a semi-thick sauce. Peel, fillet the sole and divide each fillet in half lengthwise (32 fillets in all). Cover the bottom of a steamer basket with a few lettuce leaves; put a 7 cm diameter cutter in the center and arrange the 8 fillets of a sole inside, crossing them and letting them overflow. Steam for about 12 minutes, remove the pasta cutter and the fish fillets, gathered together, will form a basket. Prepare three more, in the same way, using the remaining fish. Arrange the baskets of sole on serving plates, fill them with the pepper sauce, distributing it equally, garnish with finely chopped thyme, parsley and lemon peel, then serve.