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.
- 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
- 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.