4 canned plum tomatoes, drained and sliced
5 garlic cloves, crushed
1/2 medium onion, thinly sliced
3 tablespoons dry vermouth
1/4 teaspoon each dried thyme and tarragon
Four 6-ounce fillets of sole
3 tablespoons Sherry wine vinegar
1 1/4 cup fish stock
1 teaspoon unsalted butter
2 small carrots, julienne
1/2 onion, thinly slivered
2 small zucchini, julienne
8 snow peas, julienne
Salt and freshly ground pepper

Combine tomatoes, garlic, sliced onion, vermouth, tarragon and thyme
in an 8-by-10-inch baking dish. Fold fillets in half crosswise and arrange
in a single layer in dish. Spoon vermouth mixture over. Cover and re-
frigerate 1 hour.
Preheat oven to 375 degrees F. Sprinkle fillets with vinegar. Bring fish
stock to gentle simmer in a medium saucepan over medium heat. Pour
over fillets. Cover dish with heavy foil, sealing edges well. Bake until
fillets are barely firm to touch, about 10-15 minutes.
Meanwhile, melt butter in a large skillet. Add carrots and onion and
stir-fry until barely tender, about 1 minute. Add zucchini and snow
peas and stir-fry until crisp-tender, about 30 seconds. Remove skillet
from heat and set aside.
Transfer fish to ovenproof platter using slotted spatula. Turn off oven.
Set fish in oven with door ajar.
Pour poaching liquid into medium saucepan. Place over medium-high
heat and bring to boil. Let boil until reduced by 2/3. Transfer mixture
to processor or blender and purée. Add salt and pepper to taste. Divide
sauce evenly among 4 heated plates. Top with fillets. Quickly rewarm
vegetables over low heat. Sprinkle evenly over fish fillets. Serve
immediately. Serves 4.