A super healthy and delectable dinner, packed with deep flavors, in one pan and ready — from start to finish — in 30 minutes.Okay, so I lied a little. Forgive me.
The potatoes are in a separate pan — they do however, completely cook during the time the fish is in the oven. They make this dish a bit heartier, but frankly, if you omit them, you’ll still be quite satisfied. While I love spending hours cooking, I have two boys who are often announce they’re ravenous hours before dinner will be ready. I have to think fast, and then cook fast. Though here’s the deal, this dish is also fancy enough to impress your dinner party guests!
I adore the flavors in a traditional Puttanesca sauce — this version is missing the garlic and anchovies. Not because I don’t love those things, but because my kids are iffy on small salty fish, and I was out of garlic. (GASP! I know! A true rarity in my house!)This recipe is incredibly delicious, quick and easy. Not to mention healthy! It’s a win-win, win-win! 😉
Also, something new . . . I’m taking a shot at making quick videos to go with my recipes . . . .
- 2¾ cups crushed tomatoes
- ¾ cup pitted, roughly chopped Kalamata olives
- ¾ cup packed, washed, dried, roughly chopped basil leaves
- ½ cup finely chopped red onion
- 3 tablespoons capers
- ½ to 1 teaspoon crushed chili flakes (depending on the amount of heat you want)
- 5 tablespoons extra virgin olive oil, divided
- 1¼-pound sole fillets
- 1 (approximately 1-pound) Russet potato
- 2 tablespoons water
- sea salt and freshly ground black pepper
- Preheat the oven to 375 degrees F and adjust a rack to the center.
- Add the crushed tomatoes to a 9 x 13 x 2—inch baking dish. Mix in the olives, basil, onion, capers, chili flakes, and 3 tablespoons of the olive oil.
- Sprinkle both sides of the sole fillets with salt and pepper and then add them to the baking dish, spooning the tomato mixture over each one to cover. Place in the preheated 375 degree F oven and bake just until the fish is cooked through, about 15 minutes.
- While the fish is in the oven, wash the potato, and then cut it into a small to medium-sized dice. Coat the bottom of a sauté pan (approximately 10-inch) with the remaining 2 tablespoons of oil, add the potatoes, and place over medium-high heat. Stirring often, sauté until they're just beginning to brown, about 6 minutes. Now add the 2 tablespoons of water, turn the heat to low and cover. Let them steam until soft, about 6 minutes. Uncover and season to taste with salt and pepper. (Here’s How to Season to Taste.)
- Serve the fish over the potatoes with as much of the sauce as is desired.