This recipe is from Haaretz's archives.
16 small to medium sole fillets
salt and pepper to taste
the juice of 6 lemons
8 small zucchinis
1/2 cup olive oil
4 med. onions, chopped
4 cups tomato sauce
1-2 tsp. tabil, harissa, zhug or other hot sauce
4 cloves garlic, minced
oil for frying
4 eggs, lightly beaten with 3 tbsp. water
flour for dredging
Wash and dry the fish fillets, season with salt and pepper, sprinkle over half the lemon juice and set aside.
Peel the zucchini and slice into thin rounds. In a heavy skillet, heat the olive oil and in this, saute the zucchini rounds until browned on both sides. With a slotted spoon remove the slices and reserve. Reheat the oil and in this saute the onions until translucent. Add the tomato sauce, hot sauce, garlic, season with salt and pepper and cook, uncovered, over a medium high flame, for 5 minutes, stirring constantly.
Return the succhini to the sauce and continue to simmer on a low flame, uncovered, for 5 minutes longer.
In a separate skillet, pour in oil (so that it is 1 cm. or 1/2" deep) and heat. Dip the fish fillets first in the egg, dredge in the flour, and fry until nicely browned on both sides. Drain the fillets on paper toweling.
Add the remaining lemon juice to the sauce, correct the seasoning with salt and pepper, and pour over the fish fillets. Serve hot.