Rebecca Nielsen's Recipe

Baked Sole with Sundried Tomatoes and Kalamata Olives

Category: Fish

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes

Preheat Oven to 400 degrees

Ingredients:

3 pounds Fresh Sole Fillets, skinless, (never frozen)
2 T Persian Lime Olive Oil* (or a light colored olive oil)
2 cloves garlic (grated on microplane)
Juice of 1 lime
4 oz sundried tomatoes in olive oil (chopped)
2/3 cup kalamata olives (chopped)
1/4 cup capers (drained)
1 t fresh thyme (chopped)
kosher salt and pepper

Directions:

On a parchment lined rimmed cookie sheet pour the 2 T olive oil and take fish fillets and rub each side in the oil then lay in single layer on the parchment.

Spread grated garlic over each fillet. Distribute lime juice, chopped sundried tomatoes, chopped kalamata olives, capers and thyme over fish. Salt and pepper to taste.

Put sheet pan on middle rack in oven and bake for 20 to 22 mintues, or unitl fish is just done and opaque.

* Persian Lime Olive Oil can be found at The Olive Tap in Long Grove, IL.

Cooks Notes: Because of the beautiful red color from the tomatoes and the black from the olives against the white fish, this dish has a gorgeous presentation in 30 minutes. I like it on a Wednesday night when you need a "lighter" dinner and it is mild enough that the kids like it too. Using a mild white fish is a great way to get the kids to eat fish and using only fresh fish eliminates any "fishy" smell which turns off adults and kids alike.