Ingredients for Sole Gratin With Tomatoes Capers And Olives
- 5 teaspoons olive oil
- 4 (6-ounce) sole fillets
- Kosher Salt
- Fresh Ground Black Pepper
- Plum Tomatoes
- ¼ cup finely chopped red onion
- Kalamata Olives
- 2 tablespoons capers, drained
- Flat Leaf Parsley
- Dried Breadcrumbs
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How to Make Sole Gratin With Tomatoes Capers And Olives
- Preheat your oven to 400°F (200°C).
- Lightly brush a 1 ½-quart oval gratin dish with 1 teaspoon olive oil.
- Lay the sole fillets on your work surface, skin-side up.
- Drizzle with ½ teaspoon olive oil and season lightly with salt and freshly ground black pepper.
- Fold the fillets in half and place them in the center of the prepared gratin dish, slightly overlapping.
- Crush 1 cup of drained cherry or grape tomatoes with your fingers in a bowl.
- Stir in 3 teaspoons olive oil, ¼ cup finely chopped red onion, ¼ cup pitted Kalamata olives (halved), 2 tablespoons capers (drained), and freshly ground black pepper to taste.
- Stir in 2 tablespoons chopped fresh parsley and spoon the mixture evenly over the fish, allowing some sauce to run to the sides.
- In a separate bowl, toss ½ cup bread crumbs with 2 teaspoons olive oil until evenly moistened.
- Scatter the bread crumbs over the fish.
- Bake for 25-30 minutes, or until the fish is cooked through and the crumbs are golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
15g
Fat
17g
Carbs
4g
