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- Sole with Thyme
- (Sogliole al Timo)
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- Ingredients:
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4 sole, cleaned, trimmed and skinned
4-5 fl oz (120-150 ml) extra virgin olive oil, plus extra for drizzling
Juice of 1/2 lemon, strained
3 tablespoons fresh thyme leaves
Salt and white pepper
Directions:
Place the fish in a pan, add water to cover and a pinch of salt and bring just to the boil, then lower the heat and poach until tender.
Drain and place on a serving dish.
Drizzle with olive oil and sprinkle with the lemon juice.
Put the thyme leaves, a pinch of salt and a pinch of pepper in a bowl and gradually stir in the olive oil.
Spoon the thyme sauce over the fish and keep in a cool place until ready to serve. Serves 4.
That's it!
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