Sautéed Sole with Olives

By garciamoss

This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.

Ingredients

• 1/3 cup olive oil
• 1/4 cup pitted kalamata olives
• 1/4 cup 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

Preparation

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.