- Preheat oven to 200°C (400°F).
- Put sole fillets in a shallow baking dish.
- Add tomatoes and olives.
- Season to taste.
- Bake 8 to 10 minutes or until fish flakes easily with a fork.
- Sprinkle with fresh basil before serving.
- Serve with fettuccini and grilled zucchini.
Suggestion for substitution: This recipe can also be made with grouper or walleye.
CHEF’S SECRET
Sauté a minced garlic clove before adding the tomatoes and olives.
- For some extra crunch, garnish with toasted panko breadcrumbs or grated Parmesan before baking.
- Try adding fresh thyme, oregano or other herbs with the basil for a more diverse flavour profile.
- Add capers or chopped anchovies into the sauce to intensify the umami flavour.
- Be sure not to overcook the sole fillets to maintain their delicate texture. The fish is ready when it is opaque and flakes easily with a fork but is not dried out.
These Sole Fillets with Tomatoes and Olives are the quintessential Mediterranean meal, combining delicate sole with flavourful tomatoes and rich black olives. The slightly tangy tomato sauce, and salty olives add a depth of flavour that enhances the taste of the fish. Fresh basil is added just before serving for an aromatic freshness that brightens the dish, creating a perfect balance of flavours. This dish is a tribute to simple and pure ingredients, each element playing a key role in the symphony of flavours. Served with al dente fettuccine and grilled zucchini, this nourishing, satisfying and incredibly flavorful meal is ideal for a weeknight dinner or a special occasion.