Mediterranean Sole Gratin
Description
This is adapted from Whitewater Cooks at Home by Shelley Adams and Brock and I not only loved it, but we both agreed that the leftovers were even tastier the following day. Almost any fish will work – enjoy!
Ingredients
2 lbs. fresh sole, red snapper, tilapia or any other white fish that stays together when baked
1 1/2 t. salt AND 1 t. freshly ground pepper
1, 28 oz/796 mL can of plum tomatoes, drained and then chopped – I’ve also used fire-roasted diced
1/3 c. olive oil AND 1/2 of a large onion, finely chopped
1/2 c. pitted kalamata olives, chopped AND 2 T. capers, drained
3/4 c. panko crumbs AND 1/2 c. fresh parsley, chopped AND 3 T. olive oil
Instructions
Preheat the oven to 400 and grease a casserole dish (I use a 4 L size or a lasagna pan). Season the fillets with the salt and pepper, roll them up (if thin) and place them along the bottom.
Combine the tomatoes, 1/3 cup of olive oil, onion, olives, capers and 1/4 cup of the parsley and then spoon the mixture over the fish.
Combine the panko crumbs, 1/4 cup parsley and the 3 tablespoons of olive oil. Scatter the crumb mixture over the fish and bake for about 25 minutes or until the topping is crispy and the fish is cooked through.
We had this over rice but mashed potatoes or fresh bread would be just as tasty!
- Category: Tilapia, Halibut, Cod, Tomatoes, One-pot Meal
