Ingredients:

40 g butter

2 onions , finely chopped

flour

4 sole fillets

200 ml  white wine

300 ml fish stock

4 tomatoes, peeled and diced

40 ml fresh cream

salt and pepper

Directions:

Melt butter in a cooking pan, add the onions, and fry for about 5 minutes, dredge the sole fillets in some flour, shake off excess flour ( the flour should be seasoned) and lay them in the pan, presentation side down, fry them for few minutes on each side until well brown, add the wine and fish fumet ( the fumet or fish stock could be done by boiling some fish bones , or seafood , with water and a bouquet garni, lemon, cinnamon sticks, parsley....) and the tomatoes, cook for 15 minutes, add cream , heat it and turn off the heat, sprinkle with chopped parsley.

serves 4