1/2 lb fresh sole filets
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tsp herbes de provence
2 tomatoes
1/4 tsp fresh parsley
2 tbsp capers
Giada's Vinaigrette
* 1/2 cup black olives, pitted
* 3 tablespoons red wine vinegar
* 2 teaspoons Dijon mustard
* 1 garlic clove
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 6 tablespoons extra-virgin olive oil
* 6 tablespoons vegetable oil
* 2 tablespoons chopped fresh flat-leaf parsley
Directions
Vinaigrette
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to an air tight conainter. Can be used in many different recipes.
Filet of Sole with Tapenade
- Place sole filets on a cookie sheet covered with foil and sprinkle with sea salt, pepper, herbes de provence.
- Slather both sides with 1/4 cup Giada's Vinaigrette.
- Cover the fish with a tent of tin foil and bake in a 425 oven for 12 minutes.
- Combine tomatoes, fresh parsley, and 1/4 cup of the vinaigrette.Spoon on top of cooked fish.
