Sautéed Sole with Olives

  • Serves

    serves 8


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.


  • 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


Step 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.

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