Baked Sole with Mediterranean sauce
An easy and healthy way to cook sole or your favorite type of white meat fish. Serve with basmati rice for a delicious gluten-free meal.
Servings: 4
Ingredients
- 6-8 sole fillets
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, whole
- ½ cup dry white wine
- 1 cup diced tomatoes
- Salt and pepper to taste
- ½ teaspoon ground pink peppercorn
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- ½ cup parsley
- 1 rose geranium leaf, optional or 1 bay leaf
- 2 tablespoons olive oil, for the fish
- Extra olive oil, crushed pink peppercorns, oregano, parsley for serving
Instructions
- Preheat your oven to 375°F (190°C)
- Sauté the onion and the garlic with the olive oil in a pan over medium/high heat, until translucent (about 5 minutes).Add the wine, tomatoes, salt, pepper, pink peppercorns, oregano, rose geranium leaf, sugar, and parsley and cook until most of the liquid has evaporated (about 10 minutes).
- In the meantime line a baking pan with baking paper and arrange the sole fillets on the baking pan.Scoop the tomato sauce over the fillets and spread it with a spoon to cover them completely.Drizzle with some extra olive oil and bake for about 15-20 minutes or until fish is cooked through.
- Eat!
