Sole Gratin With Tomatoes, Capers And Olives Recipe

Name: Sole Gratin With Tomatoes, Capers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish; 24 ounces sole fillets; kosher salt, to taste; fresh ground black pepper, to taste; 14 ounces plum tomatoes, drained; 1 small onion, halved and sliced; 15 -20 pitted kalamata olives, sliced in half; 2 tablespoons capers, drained; 1/2 cup flat leaf parsley, coarsely chopped; 1/4 cup dried breadcrumbs

Servings: persons

5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish
24 ounces sole fillets
kosher salt, to taste
fresh ground black pepper, to taste
14 ounces plum tomatoes, drained
1 small onion, halved and sliced
15 -20 pitted kalamata olives, sliced in half
2 tablespoons capers, drained
1/2 cup flat leaf parsley, coarsely chopped
1/4 cup dried breadcrumbs

1
Preheat your oven to 400 degrees F.
2
Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
3
Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
4
Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
5
Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
6
Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish, 24 ounces sole fillets, kosher salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Sole Gratin With Tomatoes, Capers And Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole Gratin With Tomatoes, Capers And Olives

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