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