You’re not going to believe how easy this recipe is. It takes moments to prepare and just 10 to 15 minutes to cook. And it tastes like pure summertime. Sole is one of the fish varieties readily available here (yes, sadly in the frozen section) so I have been cooking a lot with it (remember the Sole Meuniere?). While I usually pan fry it, I got the yen to bake it. Beth had shared some of her beautiful purple basil with me and I was inspired.
I simply topped the sole with a mess of chopped tomatoes, basil, and garlic (one of my favorite flavor combinations) and baked it for about 15 minutes. That’s it. It was super fresh-tasting and light, perfect for a hot day (yes, it’s still incredibly hot in Israel). You could probably go easier on the tomatoes (I know, you can’t even see the sole under all those juicy red tomatoes), but I loved it as is. I served it with boiled red potatoes with plenty of lemon and chives, but any vegetables, rice, couscous, or even pasta would make nice accompaniments.
- Olive oil
- 4 sole filets
- 8 small tomatoes (about 1½ pounds), roughly chopped
- 5 grams basil, chiffonade (about 2 heaping tablespoons)
- 5 cloves garlic, minced
- Salt and pepper
- Preheat the oven to 350F. Drizzle olive oil on a baking pan. Pat the sole filets dry and lay on the oiled baking dish. Sprinkle tomatoes, most of the basil (reserve some for garnish), and garlic evenly on top. Drizzle with a little additional olive oil and season with salt and pepper. Put in the oven and bake for about 10 to 15 minutes, or until done. Garnish with remaining basil and serve immediately.