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--- recipes:roasted-sole-with-tapenade [2021/04/12 15:14]
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+++ recipes:roasted-sole-with-tapenade [2021/04/26 11:41] (current)
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@@ Line 1: / Line 1: @@
-====== ~Roasted Sole with Olive-Shallot Tapenade ======
+====== Roasted Sole with Olive-Shallot Tapenade ======
-{{tag>Recipe Fish LowCarb}}
+{{tag>Recipe Fish LowCarb 4}}
 |  2  | Servings |
@@ Line 13: / Line 13: @@
 Serve with [[recipes:roasted-onions-with-italian-dressing|Roasted Onions with Italian Dressing]].
-|  1  | med | Red Onion (220 g whole) |
+  - Prep
-|  1  | tbsp | Italian dressing |
+    - Preheat oven to 400° F
-|  1  | tsp | Fresh oregano |
+    - Dry the fish and season with salt and pepper
+    - Core tomatoes and slice into thin rounds
-|  8  | ea | Kalamata olives (¼ cup, 20 g) |
+    - Juice the lemon
-|  ½  | cup | [[recipes:fried-shallots|Fried Shallots]] |
+    - Mince the oregano
-|  1  | ea | Lemon |
+  - Cook
-|  1  | tsp | Fresh oregano |
+    - Line a sheet pan with foil and lightly grease it.
-|  2  | tbsp | Olive oil |
+    - Note: Can be cooked on the same pan as the roasted onions; add the fish when stirring the onions.
+    - Drizzle some olive oil where the fish will go.
+    - Place fish skin side down
+    - Layer the tomato slices
+    - Top with tapenade
+    - Put in oven and cook for 10 to 12 minutes (until done)

Steven King