Baked Sole With Sundried Tomatoes And Kalamata Olives

Preheat oven to 400 degrees F.

On a parchment lined rimmed cookie sheet pour the olive oil and take fish fillets and rub each side in the oil then lay in single layer on the parchment.

Spread grated garlic over each fillet. Distribute lime juice, chopped sun-dried tomatoes, chopped kalamata olives, capers and thyme over fish. Salt and pepper to taste.

Put sheet pan on middle rack in oven and bake for 20 to 22 minutes, or until fish is just done and opaque.

cook's notes

Because of the beautiful red color from the tomatoes and the black from the olives against the white fish, this dish has a gorgeous presentation in 30 minutes. I like it on a Wednesday night when you need a "lighter" dinner and it is mild enough that the kids like it too. Using a mild white fish is a great way to get the kids to eat fish and using only fresh fish eliminates any "fishy" smell which turns off adults and kids alike.