INGREDIENTS: (4 servings)
400 gr. sole fillets
200 gr. tender green salad leaves
50 g butter
1 clove garlic
2 tbsp extra virgin olive oil
Scale, clean and gut, fillet and wash the sole fillets.
Heat the oil and sauté the garlic, add the fillets, season with salt and cook over high flame.
Remove the sole to a warm dish and clean the pan from the oil and garlic.
Return the fish, add some white wine and allow to evaporate.
Add the lemon juice, a knob of butter and 1/2 cup of vegetable stock. Reduce the sauce.
Arrange the salad on a serving plate, cover with the sole fillets, dress with the sauce and sprinkle the pomegranate grains.