Our Specials This Week:

Fresh, Wild-Caught Fillet of Sole                                                                         $7.98 lb.

For A Simple, Delicious Meal, See Recipe Below.

Fresh Bay Scallops                                                                                                 $8.98 lb.

Large, Gourmet Stuffed Clams                                                                           $2.00 each

Tomato and Herb Crusted Fillet of Sole

2 pounds ripe plum tomatoes

2 tablespoon chopped garlic

Extra-virgin olive oil

Salt and pepper

2 pounds sole fillets

¼ cup chopped parsley leaves, plus extra for garnish

½ cup toasted bread crumbs

1 lemon, juiced

3 ounces butter

1. Preheat oven to 360˚F.
2. To prepare plum tomatoes, core and score tomatoes and place in boiling water.  Cook tomatoes for approximately 1 minute.  Peel skin off and remove seeds.  Dice meat into small pieces.
3. In a sauté pan, cook garlic in olive oil until golden brown.  Then add tomatoes and cook 30 seconds more.  Add salt and pepper, to taste.
4. To assemble, place fillet of sole on a sizzler plate and sprinkle with parsley, salt, and pepper.  Place tomato mixture and toasted breadcrumbs on top of fish.  Bake for 10 minutes.  Remove from the oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.  Serves 4.

Source: Television Food Network G. P.© 2011

Prices effective:  Tuesday, February 7, 2012, Thru Saturday, February 11, 2012.

We reserve the right to limit quantities.  Not responsible for typographical errors.  Availability of advertised items dependant on market/weather conditions