Sole with Zucchini Sauce - Hout Makli
by Daniel Rogov
Wash and dry the fish fillets, season with salt and pepper, sprinkle over half the lemon juice and set aside.
Peel the zucchinis and slice into thin rounds. Heat the olive oil in a heavy skillet and saute the zucchini rounds until browned on both sides. Remove the slices with a slotted spoon and reserve. Reheat the oil and saute the onions until translucent. Add the tomato sauce, hot sauce, garlic, season with salt and pepper and cook, uncovered, over a medium high flame, for 5 minutes, stirring constantly. Return the squash to the sauce and continue to simmer on a low flame, uncovered, for 5 minutes longer.
In a separate skillet, heat oil about 1/2" (1 cm) deep. Dip the fish fillets first in the egg and then dredge in the flour and fry until nicely browned on both sides. Drain the fillets on paper toweling.
Add the remaining lemon juice to the sauce, correct the seasoning with salt and pepper and pour over the fish fillets. Serve hot.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.