This baked fillet of sole from Cafe des Artistes in Hollywood is a fresh and colorful dish. Tender, light fillets are 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.”
From the story: Sole fillet with French soul
Heat the oven to 400 degrees. Season each fillet with one-eighth teaspoon salt and a small pinch of pepper.
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.
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.
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.
Place one fillet on each of four plates and spoon the sauce evenly over the four fillets. Serve immediately.
Pacific sole is usually available at fine fish markets. Moroccan black olives are available at specialty markets and some specialty cheese stores.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.