Sautéed Sole with Olives | Saveur
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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 and freshly ground black pepper, to taste
- 8 4-oz. fillets sole or flounder
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