Roasted Sole with Caramelized Onions and Fried Shallot–Olive Tapenade | Sunbasket

Name: Roasted Sole with Caramelized Onions and Fried Shallot–Olive Tapenade | Sunbasket
Ingredients: 1 organic red onion; 2 sprigs organic fresh oregano; Sunbasket Italian dressing (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard); ¼ cup fried shallots; 2 tablespoons pitted Kalamata olives; 1 organic lemon; 1 organic Roma or other tomato; Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 2 sustainably raised skin-on barramundi fillets (about 6 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each)

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Love fresh oregano? Chef Jeremy weaves it into this Mediterranean plate three ways: in the caramelized onions, in the fried shallot and olive tapenade, and sprinkled on top of the roasted fish.

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Ingredients

1 organic red onion
2 sprigs organic fresh oregano
Sunbasket Italian dressing (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
¼ cup fried shallots
2 tablespoons pitted Kalamata olives
1 organic lemon
1 organic Roma or other tomato
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)