JOANNE'S SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES

JOANNE'S SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES image

Categories Fish

Yield 4

Number Of Ingredients 11

1 l/2 lbs. fresh sole, or red snapper
1 tsp salt
1 tsp pepper
1-28 oz can plum tomatoes, drained and chopped
1/3 cup olive oil
1 small onion, diced
1/4 cup pitted calamata olives, chopped
1 tbsp capers, drained
1/2 cup dried breadcrumbs, or panko crumbs
1/2 cup flat leaf parsley, chopped
2 tbsp olive oil

Steps:

Preheat oven to 400 F. Lightly oil an oval gratin dish. Season the fillets with salt and pepper, roll them up and place in the gratin dish.Combine the tomatoes, olive oil, onion, olives, capers and 1/4 cup of the parsley. Spoon the tomato mixture over the fish. Combine the breadcrumbs, parsley and the 2 tbsp olive oil. Scatter the crumb mixture over the fish and place in the oven. Cook for about 25 minutes until the breadcrumbs are crispy and brown and the fish is cooked through.