Mediterranean Fillets With Shells
|Grated parmesan cheese||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Sole fillets||12 Ounce (Four 3 Ounce Each Pieces)|
|Tomatoes||2 , peeled, seeded, and chopped|
|Julienned zucchini||1⁄4 Cup (4 tbs)|
|Sliced black olives||1 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Medium pasta shells||1 1⁄4 Cup (20 tbs)|
In a cup, combine the Parmesan, pepper, and paprika.
Sprinkle on the skin side of each fillet.
Arrange the fish, skin-side down, in a 9" glass pie plate.
In a small bowl, combine the tomatoes, zucchini, olives, and garlic.
Microwave on high for 2 minutes.
Spoon the vegetables over the fish.
Cover with wax paper and microwave on high for 1 minute.
Rotate the dish a half turn and microwave on high for 2 1/2 to 3 minutes, or until the fish is opaque throughout.
Cover and let stand for 3 to 5 minutes before serving.
In a large pot of boiling water, cook the shells until just firm-tender, about 10 minutes.
Transfer to a platter and top with the fish and vegetables.