1 Dozen small baby new potatoes halved
3 tablespoons extra-virgin olive oil, divided
2-1/2 cups of a very good jarred sauce, divided*
2 teaspoons each of kosher salt and cracked black pepper, divided
6 (3-ounce) sole fillets
1/2 teaspoon crushed red pepper
1 small white onion, peeled and thinly sliced
1/2 cup dry white wine
1 fennel bulb, thinly sliced
20 small organic Roma or cherry tomatoes, halved
20 pitted Kalamata olives
1 lemon thinly sliced
4 sprigs fresh thyme
1/2 cup crumbled Greek or French feta cheese
12 basil leaves, rolled tightly and thinly sliced
1/2 cup Italian (flat-leaf) parsley, coarsely chopped
2 Chili Peppers sliced thin, (optional)
1 lemon sliced thin
PREHEAT THE OVEN TO 400 F.
Bring 1 quart of water to a boil. Add the potatoes and cook 20 minutes, or until they’re fork-tender, Drain set aside
Coat the bottom of an ovenproof ceramic or Pyrex baking dish with 1 tablespoon olive oil (use a paper towel to spread the oil).
Add 1 cup of the tomato sauce and spread evenly with a spoon to cover the entire bottom.
Sprinkle the salt and pepper over both sides of the sole fillets; lay over the tomato sauce.
Top with the crushed red pepper, onion, wine, fennel, Roma or cherry or tomatoes, olives, potatoes, lemon thyme, 2 tablespoons olive oil.
Pour the remaining tomato sauce over the fish. Bake 6 minutes.
Take the fish out of the oven and turn the broiler on high for 1 minute.
Place the fish under the broiler 4 inches from the heat source for 1 to 2 minutes to slightly crust the top. DO NOT LEAVE THE OVEN! Watch carefully so it doesn’t burn; It can turn suddenly.
Sprinkle the feta, basil, and parsley over the top. Add lemon slices
*TIP: I ALMOST ALWAYS MAKE MY OWN TOMATO SAUCE, BUT WHEN I DON’T I USE “RAO’S TOMATO BASIL
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