"It's a fresh and light summer fish dish," notes chef-owner Jean-Pierre Bosc, with "a sauce that can be used for any kind of fish."
Café des Artistes' fillet of sole ProvençalTotal time: 30 minutes
Note: From Jean-Pierre Bosc. Pacific sole is usually available at fine fish markets. Moroccan black olives are available at Bristol Farms markets, Monsieur Marcel Gourmet Market at the Original Farmers Market in Los Angeles and Cheese Store of Beverly Hills.
4 (8-ounce) fillets Pacific sole
3/4 cup vegetable broth
1/2 cup best-quality olive oil
1 cup diced tomato (about 2 medium plum tomatoes)
1/2 cup sliced scallions
2 tablespoons capers
1/3 cup chopped basil
2 tablespoons chopped black olives, preferably Moroccan
3 tablespoons balsamic vinegar
1. Heat the oven to 400 degrees. Season each fillet with one-eighth teaspoon salt and a small pinch of pepper.
2. Place the fillets in a large, oven-proof sauté pan along with the broth and bake for about 10 minutes until cooked through. Remove the pan from the oven and reserve the fish, discarding the vegetable broth.
2. Warm the olive oil in the sauté pan. Add the tomatoes, scallions, capers and basil.Cook over
medium heat, stirring gently.
Do not bring to a boil.
3. When the tomatoes are
warmed through, add the
olives and vinegar. Season
with one-fourth teaspoon salt
and a pinch of pepper, or
3. Place one fillet on each of four plates and spoon the sauce evenly over the four fillets. Serve immediately.
Each serving: 450 calories; 39 grams protein; 5 grams carbohydrates; 1 gram fiber; 30 grams fat; 4 grams saturated fat; 106 mg. cholesterol; 496 mg. sodium.