Ingredients
- 4 6-ounce sole fillets
- 1 tablespoon plus 4 teaspoon extra virgin olive oil, divided
- 3 cloves garlic—2 thinly sliced, 1 halved
- 1/8 teaspoon red pepper flakes
- 1 cup grape tomatoes, halved
- 2 tablespoons capers, drained
- 8 large green olives with pimentos, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 teaspoons dry white wine
- 4 teaspoons unsalted butter
- 8 sprigs fresh thyme
- 4 slices ciabatta bread
Preparation
Step 1
Preheat oven to 450 degrees. Line a baking dish with aluminum foil. Set aside.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Sauté 2 cloves sliced garlic and red pepper flakes until the garlic turns golden and fragrant, about 1 minute. Remove the skillet from heat and stir in the grape tomatoes, capers, and olives. Set aside.
*Note* I’ve included the instructions to bake the fish in parchment paper for the sake of the original recipe’s baking times. I made mine in nonstick aluminum foil packets. Be aware that the fish may have to cook a little while longer if you use foil instead of parchment.
Measure 4 15-inch squares of parchment paper, then fold each one in half. On each piece, starting at the fold, draw half a large heart shape. Cut along the lines and open. Place 1 fish fillet next to the crease on each piece of parchment paper.
Sprinkle each fish fillet with salt and pepper. Then spoon the tomato mixture evenly over the fillets. Top each fillet with 2 teaspoons white wine, 1 teaspoon butter, and 2 sprigs of thyme.
Fold the other half of parchment paper over the fish. Starting at the top of each parchment half-heart, make small, tight, overlapping folds along the outside edge to seal the packet, twisting the tail ends to seal completely. Place the packets in a single layer in the baking dish. Place in the oven and roast for 8 minutes. Remove from the oven and allow to cool in the parchment packets for several minutes.
Meanwhile, heat the oven to broil and brush the slices of ciabatta with remaining 4 teaspoons olive oil. Rub each slice with the halved garlic clove. Broil until toasty and golden, then remove from the oven and serve alongside the fish.