Sole Gratin With Tomatoes Capers And Olives

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Great mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the food network kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.

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Steps

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Preheat your oven to 400 degrees f.

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Lightly brush a 1 1 / 2 quart oval gratin dish with olive oil.

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Lay the fish out on your work surface skin side up.

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Drizzle with a bit of olive oil and season with a little bit of salt and pepper , to taste.

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Fold the fillets in half and lay them right down the center of the prepared gratin dish , slightly overlapping.

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Crush the drained tomatoes through your fingers into a bowl.

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Stir in 3 t.

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Of the olive oil , the onion , olives , capers and pepper to taste.

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Stir in the parsley and spoon some of the mixture right over the fish , letting some of the sauce to fall to the sides.

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Toss the remaining 2 t.

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Olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.

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Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

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Ingredients

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olive oil, sole fillets, kosher salt, fresh ground black pepper, plum tomatoes, onion, kalamata olives, capers, flat leaf parsley, dried breadcrumbs