Sautéed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
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Cooking tools:
- Food processor
- Skillet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Plate
- Kitchen scale
- Stove
Ingredients
- ⅓ cups olive oil
- ¼ cups pitted kalamata olives
- ¼ cups pitted green olives
- 2 tbsp. finely chopped parsley
- 1 tbsp. finely chopped garlic
- 1 tbsp. balsamic vinegar
- 2 tsp. capers, rinsed
- 2 anchovy filets
- 1 tomato, cored and chopped
- Kosher salt
- freshly ground black pepper
- 8 4-oz. fillets sole or flounder
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