I prepared a dish the other night that was so simple, so plebeian really, that I hardly consider it blog worthy. But Clay says, "Write it down, Sweetie!" What can I say? After 23 years he's still my biggest fan. This is definitely a week-night, put-something-on-the-table-cuz-we're-hungry-and-it's-getting-late kind of meal.
Fillet of Sole with White Beans and Tomatoes
8 - 10 sole fillets, or other thinly filleted white fish
1 can small white beans - can be seasoned lightly
1 can Cannelini (large white beans)
2 cans ready-cut tomatoes (if seasoned, use the Italian)
1 ear fresh corn - kernels sliced from cob
2 tablespoons fresh basil, finely sliced
Combine 1 can of ready-cut tomatoes, drained, with the can of small white beans, also drained, and the corn kernels. Gently toss with 1 tablespoon of basil.
Spread the other can of tomatoes and the cannelini on the bottom of a glass baking dish.
Place a large spoonful or two of the tomato-bean-basil mixture on one end of each fillet; roll up and secure with a toothpick.
Place the rolled up fish in the prepared baking dish.
Spoon any left over small bean mixture over the top of the fillets.
Drizzle with a small amount of white wine.
Sprinkle with the remaining basil and a few pinches of sea salt.
Bake in a 350 oven for about 15 minutes.
We served this with grilled zucchini.