Sole fillet with French soul

Times Staff Writer

Reader Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Cafe 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 Provencal-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.”


Cafe des Artistes’ fillet of sole Provencal


Total time: 30 minutes

Servings: 4

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

Salt, pepper

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 saute 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 saute 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 to 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.