Baked Lemon Sole with Olives, and Tomatoes

Perfect for company because you can make 85% of this ahead of time

Yield:
4 servings
Category:
Seafood
Cuisine:
Canadian

INGREDIENTS:

  • 2 garlic cloves, sliced
  • 2 green onions, finely sliced
  • 5 tablespoons olive oil
  • 1/2 cup Chardonnay or other dry white wine
  • 1 (28oz) can whole or diced tomatoes in juice
  • 2 handfuls of red and yellow cherry tomatoes
  • 1 teaspoon kosher salt
  • 1/3 cup Kalamata black olives, pitted
  • 1/4 cup packed fresh basil leaves
  • 1 flat anchovy fillet
  • 4 (7-oz) pacific sole fillets
  • 5 oz baby spinach

DIRECTIONS:

  1. Make sauce:
    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 canned 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.
  2. Prepare fish while sauce simmers:
    Preheat oven to 400°F.
  3. 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.
  4. Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at the narrow end, roll up each fillet. Nestle the cherry tomatoes and green onions alongside.
  5. Bake fish:

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