Sole with Tomatoes and Basil Recipe

Sole with Tomatoes and Basil Recipe
Healthy baked sole with tomatoes and basil

Sole with Tomatoes and Basil

Healthy baked sole with tomatoes and basil

Easy, peasy, fast, fresh and easy baked sole piled high with flavorful tomatoes and basil.

Ingredients

Olive oil
4 sole filets
8 small potatoes (about 1 1/2 pounds), roughly chopped
5 grams basil, chiffonade (about 2 heaping tablespoons)
5 cloves garlic, minced
Salt and pepper

Directions

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. For the full post please visit http://www.katherinemartinelli.com/blog/2011/sole-with-tomatoes-and-basil/

Sole Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Sole Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.