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Cafe des Artistes' fillet of sole Provencal

Time 30 minutes
Yields Serves 4
Cafe des Artistes’ fillet of sole Provencal
(Anne Cusack / Los Angeles Times)
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.

3

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.

4

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.

5

Place one fillet on each of four plates and spoon the sauce evenly over the four fillets. Serve immediately.

From Jean-Pierre Bosc. Pacific sole is usually available at fine fish markets. Moroccan black olives are available at specialty markets and some specialty cheese stores.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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