-Pastry for 2 crust pie 1 Clove garlic, crushed
1/4 c Olive oil 2 tb Finely dhopped parsley
3 Onions, chopped -Salt and pepper to taste
1 1/2 lb Sole fillets, cut into 6 Pimento stuffed olives,
-strips -chopped
2 Tomatoes, skinned and 2 Hard boiled eggs, chopped
-chopped
Preheat oven to 400. Line a 9″ pie plate with pastry. Saute onion in
olive oil 10 minutes. Add fish, tomatoes, garlic, parsley. Cook over
low heat, stirring frequently, 10 minutes. Add salt, pepper, olives,
and eggs. Pour into pastry; cover with top crust, pressing edges
together well. Make small hole in top of pastry; brush top crust with
remaining oil. Bake 35 minutes or until pastry is golden brown.
Yields
6 servings