====== Roasted Sole with Olive-Shallot Tapenade ======
{{tag>Recipe Fish LowCarb 4}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Fish fillets |
|  2  | ea | Roma tomatoes (130 g) |
|  4  | tbsp | Lemon juice (1 Lemon) |
|  1  | tsp | Fresh oregano |
|  ½  | cup | [[recipes:olive-shallot-tapenade|Olive-Shallot Tapenade]] |

Serve with [[recipes:roasted-onions-with-italian-dressing|Roasted Onions with Italian Dressing]].

  - Prep
    - Preheat oven to 400° F
    - Dry the fish and season with salt and pepper
    - Core tomatoes and slice into thin rounds
    - Juice the lemon
    - Mince the oregano
  - Cook
    - Line a sheet pan with foil and lightly grease it.
    - 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)