Sautéed Sole with Olives

This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Sautéed Sole with Olives Sautéed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Yield: serves 8

Ingredients

  • ⅓ cups olive oil
  • ¼ cups pitted kalamata olives
  • ¼ cups pitted green olives
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. balsamic vinegar
  • 2 tsp. capers, rinsed
  • 2 anchovy filets
  • 1 tomato, cored and chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 8 4-oz. fillets sole or flounder

Instructions

  1. Combine 2 tbsp. oil, olives, parsley, garlic, vinegar, capers, anchovies, tomato, and salt and pepper in a food processor and pulse until finely chopped; set tapenade aside. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add sole; cook, turning once, until golden brown and cooked through, about 5 minutes. Top each fillet with tapenade before serving.