Sole is a delicate but firm white fish that needs only a flash in the pan with butter and lemon to be delicious. But when tomatoes and basil are at their best, they’re perfect as a topping for this sole, which starts on the stove and finishes in the oven.
I like the tomato topping so much that I make extra and serve it on slices of toasted French bread.
You can also use halibut or tilapia in this recipe; just be sure to keep an eye on the fish as it cooks, particularly if some filets are thicker and larger than others. Add a few extra minutes cooking time for thicker filets.