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Sole Provencal

Time 25 minutes
Yields Serves 6
Sole Provencal
(Los Angeles Times)
1

Heat the oven to 400 degrees.

2

Combine the tomatoes, garlic, capers, basil, 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a bowl and set aside.

3

Rinse the fish and pat dry. Lightly sprinkle with salt and pepper and dredge in flour. Heat a large skillet and add the remaining olive oil. Add several filets to the pan and cook 1 minute per side, then remove. Repeat with the remaining filets. Place the fish in one layer in a large roasting pan. Spread the tomato mixture over the top and bake until the fish flakes with a fork and is cooked through, 5 to 7 minutes.

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.

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