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Categories: Fish and shellfish, Healthy eating, Main courses

Cafe des Artistes' fillet of sole Provencal

Cafe des Artistes' fillet of sole Provencal
Anne Cusack / Los Angeles Times

Reader Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Cafe des Artistes in Hollywood. We love the simplicity of this fresh and colorful dish -- tender, light fillets baked quickly in a hot oven, then ... Read more

Total time: 30 minutes | Serves 4
Note: From Jean-Pierre Bosc. Pacific sole is usually available at fine fish markets. Moroccan black olives are available at specialty markets and some specialty cheese stores.
  • 4 (8-ounce) fillets Pacific sole
  • Salt, pepper
  • 3/4 cup vegetable broth
  • 1/2 cup best-quality olive oil
  • 1 cup diced tomato (about 2 medium plum tomatoes)
  • 1/2 cup sliced scallions
  • 2 tablespoons capers
  • 1/3 cup chopped basil
  • 2 tablespoons chopped black olives, preferably Moroccan
  • 3 tablespoons balsamic vinegar

Step 1Heat the oven to 400 degrees. Season each fillet with one-eighth teaspoon salt and a small pinch of pepper.

Step 2Place the fillets in a large, oven-proof saute pan along with the broth and bake for about 10 minutes until cooked through. Remove the pan from the oven and reserve the fish, discarding the vegetable broth.

Step 3Warm the olive oil in the saute pan. Add the tomatoes, scallions, capers and basil.Cook over medium heat, stirring gently. Do not bring to a boil.

Step 4When the tomatoes are warmed through, add the olives and vinegar. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

Step 5Place one fillet on each of four plates and spoon the sauce evenly over the four fillets. Serve immediately.

Each serving:
450 calories; 39 grams protein; 5 grams carbohydrates; 1 gram fiber; 30 grams fat; 4 grams saturated fat; 106 mg. cholesterol; 496 mg. sodium.
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