Sole fillets with tomatoes and olives | IGA Recipes

Sole fillets with tomatoes and olives

Ocean perch fillet with tomatoes and olives

Preparation time 5 minutes

Total time: 15 minutes

Ingredients

4 sole fillets of 100 g (3 ½ oz.) each
To taste, salt and pepper
60 mL (1/4 cup) sliced pitted black olives
1 can (796 mL/28 oz.) undrained diced tomatoes
45 ml (3 tbsp.) chopped fresh basil

Directions

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.