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Mediterranean Fillets With Shells

Microwaverina's picture
Ingredients
  Grated parmesan cheese 1 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Paprika 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)
Directions

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.
Set aside.
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.
Drain.
Transfer to a platter and top with the fish and vegetables.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Cheese

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