Sautéed Sole with Olives

Name: Sautéed Sole with Olives
Total time: PT0D0H0M
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

Serves
serves 8

TODD COLEMAN

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.

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

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Instructions

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.