READER Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Café des Artistes in Hollywood. We love the simplicity of this fresh and colorful dish -- tender, light fillets baked quickly in a hot oven, then topped with a warmed Provençal-style salsa of Moroccan olives, capers, tomatoes and fresh basil.
"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 minutesServings: 4Note: 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 Salt, pepper 3/4 cup vegetable broth 1/2 cup best-quality olive oil1 cup diced tomato (about 2 medium plum tomatoes) 1/2 cup sliced scallions2 tablespoons capers 1/3 cup chopped basil2 tablespoons chopped black olives, preferably Moroccan3 tablespoons balsamic vinegar1. 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 overmedium heat, stirring gently.Do not bring to a boil.3. When the tomatoes arewarmed through, add theolives and vinegar. Seasonwith one-fourth teaspoon saltand a pinch of pepper, orto taste.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.Copyright © 2015, Los Angeles Times