Mediterranean Sole

Ingredients

• 1 pound sole fillets, cut into 4 portions
• 1/4 teaspoon pepper
• 1 medium lemon, sliced
• 2 tablespoons dry white wine or chicken broth
• 2 tablespoons olive oil, divided
• 2 cups cherry tomatoes, halved
• 1/2 cup Greek olives, halved
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Description

• Preheat oven to 400°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Sprinkle fillets with pepper; top with lemon slices. Drizzle with wine and 1 tablespoon oil.
• In a small bowl, combine tomatoes, olives, capers, lemon juice, garlic and remaining 1 tablespoon oil; spoon over fillets. Fold foil or parchment around fish, sealing tightly.
• Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open packets carefully to allow steam to escape. Sprinkle with parsley.