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.
Recipe by Katherine Martinelli at