Sole Contadina - Recipe

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SOLE CONTADINA

"Fish, meats and chicken are at their flavorful best when you add Contadina! You can't use too much, because it's unseasoned, pure essence of tomato. Truly, a secret of recipe success that's yours for the trying!"

From an old 1950's newspaper clipping.

3 strips bacon
1 small onion
4 large fillets of sole
1 dill pickle
1 (12 oz.) can Contadina tomato paste
1/2 cup consomme
2 tbsp. lemon juice
1/2 cup chopped Contadina ripe olives

Chop bacon and onion fine; mix together. Spread a spoonful of the mixture on each fillet. Cut the pickle into fourths and lay a sliver on each piece of fish. Roll up; arrange rolls in shallow casserole dish.

Mix together tomato paste, consomme and lemon juice; add olives and pour sauce over the fillets. Cover and bake in a fairly hot oven (400°F) for 20 or 25 minutes, until fish flakes easily with a fork.

Makes 4 servings.

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