Baked sole with basil and fresh tomatoes
Portion Size: 4 oz. (AP)
5 lbs. fillet of sole, cut into 4 oz. portions
1 cup olive oil
1 T. chopped garlic
1 T. chopped fresh thyme
1 T. chopped fresh parsley
1 T. grated lemon zest (yellow part only)
1 tsp. fresh ground black pepper
1# diced fresh tomato
1 bunch basil, cut chiffonade
1 tsp. salt
½ tsp. pepper
1T. olive oil
Combine olive oil, chopped herbs, garlic and pepper.
Toss sole fillets into this mixture to rub all around the fillets.
Place the fish on parchment covered sheet pans.
Bake in 400 degree F. oven for 10 minutes or until just cooked through.