Name: Mediterranean Sole Bake
Yield: 6 servings
Ingredients: 8 3-4 ounce fillets of sole fresh or (if using frozen fillets, defrost completely in the refrigerator, and pat dry really well with paper towels); 1 8 ounce can artichokes in water, drain well and finely chop; 4 Campari or 2 Roma tomatoes, seeds removed and finely diced; 1 shallot finely chopped; 3 cloves garlic chopped; ⅓ cup Greek green olives finely chopped or (you can use any olives you prefer); 2 tbsp fresh basil chopped; 2 tbsp extra virgin olive oil; Zest of a lemon and 2 tablespoons of the juice; ½ tsp salt; ½ tsp fresh ground pepper

This Mediterranean inspired fish dish is super simple, healthy, and delicious...makes for a great weeknight dinner!

Yields6 Servings

8 3-4 ounce fillets of sole fresh or (if using frozen fillets, defrost completely in the refrigerator, and pat dry really well with paper towels)

1 8 ounce can artichokes in water, drain well and finely chop

4 Campari or 2 Roma tomatoes, seeds removed and finely diced

1 shallot finely chopped

3 cloves garlic chopped

⅓ cup Greek green olives finely chopped or (you can use any olives you prefer)

2 tbsp fresh basil chopped

2 tbsp extra virgin olive oil

Zest of a lemon and 2 tablespoons of the juice

½ tsp salt

½ tsp fresh ground pepper

Preheat oven to 375 degrees.

🐠Rinse the fish under cold water and pat dry with paper towels, arrange the fillets in a baking pan lined with parchment paper and season with salt and pepper.

🐠In a bowl add the chopped artichokes, tomatoes, shallots, garlic, chopped Greek olives, basil, olive oil, lemon zest and juice, mix well together.

🐠Arrange the artichoke mixture and liquid over each fillet, bake for 20–25 minutes. Transfer to a platter and serve with wedges of lemons, roasted baby potatoes or fresh green salad.

CategoryFish

Ingredients