Fillet of Sole España

Total time: 35 minutes
    Sole is often sautéed, but baking in a light sauce results in a moist, flaky fish that needs little attention.  This recipe is easy enough for the novice cook but impressive enough for a dinner party.  It can easily be doubled or tripled to serve more, just use larger or more baking dishes.

 Ingredients:

• 12oz (360gr) sole fillets   substitute tilapia, catfish, walleye, or any white fish available in your area
• 3 tbs lemon juice
• 1/2 tsp paprika
• 1 shallot
• 3 cloves garlic
• 3 tbs olives, pimento stuffed, sliced
• 2 tbs black olives, either dry-cured Greek or Kalamata, sliced
• 1 tbs capers
• 2 tsp dried parsley
• 1 tsp dried marjoram
• 2 tbs white wine
• 2 tbs olive oil

 Instructions:

• Rinse fillets and pat dry. 
• Lay fillets out in a single layer in a baking dish.
• Sprinkle with lemon juice, 1 tbs olive oil and paprika.
• Bake at 350F (175C) for 12 - 18 minutes, depending on thickness of filets, or until fish flakes easily.
• Chop shallot.  
• Mince garlic. 
• Slice olives. 
• Heat 1 tbs oil in medium nonstick skillet.  Add shallot and garlic and sauté until tender. 
• Add olives, capers, herbs and wine.  Heat through and keep warm
• To serve: Remove fish carefully, spoon sauce over top and serve.