Sole with Tomatoes and Basil

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.

Sole with Tomatoes and Basil
Yield: 4 servings
  • 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
  1. 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.


29 thoughts on “Sole with Tomatoes and Basil

  1. Tobias @ T and Tea Cake

    “I simply topped the sole with a mess of chopped tomatoes, basil, and garlic (one of my favorite flavor combinations)”

    It’s one of mine, too! I really want to include more fish into my diet (it’s not that I don’t like it, it’s the mouths that I often cook for that go ‘yuck’) so I am going to try your recipe as I think it is easily adaptable to only serve one. 🙂


    • Katherine

      This recipe is definitely easily adaptable to serve one. Also, since sole is such a mild fish it’s a good introduction to people who think they don’t like fish!

  2. Ilke

    Hi Katherine,
    Sounds simple and delicious. We love to make simple fish dishes but I dont think we every tried sole.

    Thanks for stopping by, have been going through your blog for the past day. I am in the process of kicking my writing up a notch and hoping to get more gigs in this industry. I am sure I will be spending more time on your web site.

    • Katherine

      Thank you! Sole is delicious, much like other mild white fish. I’ve enjoyed checking out your blog as well, it is great! Good luck getting more writing gigs! Freelancing is definitely not easy, but well worth it!

  3. Joanne

    Beautiful!!! I’m going to be sad when the summer tomatoes sort of die out. I’m keeping my basil plant indoors though so I can have it through the cold!

  4. Manu

    Sole is one of my favourite fishes! I use to eat so much of it in Italy. They sell something similar to it here… I will have to try with that! I love tomatoes, garlic and basil… I am Italian after all, right??? hehehe 🙂

    • Katherine

      Me too! Sole is great, it’s so light and tasty (very mild, but I like that). I’m sure any similar white fish would work just as well here. Seriously, I think tomatoes, basil, and garlic are actually coursing through my Italian-American blood! 🙂

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