Baked Lemon Sole with Olives, and Tomatoes
Perfect for company because you can make 85% of this ahead of time
2 garlic cloves, sliced
5 tablespoons olive oil
1/2 cup Chardonnay or other dry white wine
1 (28oz) can whole or diced tomatoes in juice
Fine sea salt to taste
1/2 cup Kalamata black olives (3 oz), pitted
1/4 cup packed fresh basil leaves
1 flat anchovy fillet
4 (7-oz) lemon sole fillets
5 oz baby spinach
YIELD: 4 servings
Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on the stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 15 to 20 minutes. Add sea salt and pepper to taste and remove from heat.
Prepare fish while sauce simmers:
Preheat oven to 400°F.
- Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
- Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
Arrange fish rolls, seam sides down, on tomato sauce in the gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
- Five minutes before the fish is done, put the spinach is a deep sided fry pan with about 2 tablespoons of water. Heat just until the spinach wilts, about 2 minutes. Remove from heat.
- Transfer fish and sauce to 4 heated plates. Spoon spinach alongside fish and serve.