Mediterranean Lemon Sole with Tomatoes and Olives from the Oven

Tender lemon sole fillets rest on a flavorful bed of cherry tomatoes, black olives, capers and garlic with a hint of chili. The whole dish is baked in the oven and served with lemon and fresh parsley.

By Beeny · 2 servings · 35 minutes

Ingredients

  • 400 g lemon sole fillets
  • 3 EL olive oil
  • 2 Stück garlic cloves
  • 1 Stück onion
  • 250 g cherry tomatoes
  • 50 g black olives, pitted
  • 1 EL capers
  • 1 Stück chili pepper
  • 1 TL dried oregano
  • 1 Stück lemon
  • 0.5 Bund parsley
  • salt
  • pepper

Method

  1. Preheat the oven to 200 °C, top and bottom heat.
  2. Cut the onion into fine rings, slice the garlic thinly, remove the seeds from the chili pepper and chop it finely. Halve the cherry tomatoes.
  3. Heat 2 tbsp olive oil in an ovenproof pan. Sweat the onion, garlic and chili in it over medium heat for 3 minutes until translucent.
  4. Add the cherry tomatoes, olives, capers and oregano and let reduce for 5 minutes, stirring. Season with salt and pepper.
  5. Pat the lemon sole fillets dry, season with salt and pepper and place them on the tomato vegetables. Drizzle with the remaining olive oil.
  6. Slide the pan into the oven and bake the dish for 10 to 12 minutes, until the fish is just cooked through and tender.
  7. Squeeze the lemon and drizzle the juice over the fish. Roughly chop the parsley and sprinkle it over the top. Serve hot.