Sole fish with cherry tomatoes
On many Sundays, fish is served in the refectory of the monasteries, since meat is completely absent from the orthodox monks diet. Here follows an easy monastic recipe from Mount Athos with sole fish dominated by Mediterranean aromas. Try the sole fish with cherry tomatoes and herbs and accompany them with a nice fresh salad. This dish is ideal for days of catalysis where it is allowed the consumption of fish.
We already cleaned and salted the fish 1-2 hours ago.
In a pan, we pour the water, wine, lemon juice and fish.
After skimming them, we add the oil, pepper and chopped cherry tomatoes.
When they boil well and the sauce has thickened, we remove from the heat.
If we want, we can garnish with some parsley.
The dish can be made with fresh or frozen sole fish.
If the sole fish is fresh, it should be scraped (especially the upper part which is dark) before salting.
