Algerians serve deep-fried Dover sole over a bed of shakshouka, but other flat fish, such as lemon or gray sole or flounder, are excellent with the sautéed Mediterranean vegetables— and they can be broiled.

　　

Ingredients

serves 4

　　4 soles, or other flat fish, each weighing about 12 ounces, skinned

　　Salt

　　1 large onion, cut in half and sliced

　　Extra-virgin olive oil

　　2 bell peppers, green or red—seeded and sliced

　　1 or 2 cloves garlic, chopped

　　2 tomatoes, quartered

　　Pepper

　　Juice of 1 lemon

　　

Step 1

Season the fish lightly with salt.

　　

Step 2

Sauté the onion in the oil with the peppers, stirring occasionally, until the onion is golden and the peppers are very soft and lightly colored. Add garlic, and when the aroma rises, add the tomatoes. Sprinkle with salt and pepper and cook until the tomatoes have softened.

　　

Step 3

Brush the fish generously with olive oil and cook under a preheated broiler for 4 minutes on each side.

　　

Step 4

Serve the fish on a bed of the sautéed vegetables. Dribble on a little raw olive oil, and sprinkle with lemon juice.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf