Fresh vegetables cooked tender-crisp, topped with sauteed filet of sole, and garnished with herbs from the garden. –Center Lovell Inn, Center Lovell, Maine
Saute separately each of the following in 2 tablespoons of butter until tender-crisp: pepper strips, onion, Italian green beans with rosemary, zucchini with garlic. Remove to casserole and keep warm. Then melt 1 tablespoon butter, add tomatoes, season with salt and pepper, and cook for about 10 minutes. Dust filets with flour and melt remaining butter in large frying pan until it is browned (nut colored). Saute filets over fairly high heat, approximately 3 minutes on each side. Mix all hot vegetables on serving platter, arrange filets over the top, and garnish with fresh parsley and basil.