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Sole with Tomatoes and Basil Recipe

Sole with Tomatoes and Basil Recipe

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Healthy baked sole with tomatoes and basil

Easy, peasy, fast, fresh and easy baked sole piled high with flavorful tomatoes and basil.


Olive oil
4 sole filets
8 small potatoes (about 1 1/2 pounds), roughly chopped
5 grams basil, chiffonade (about 2 heaping tablespoons)
5 cloves garlic, minced
Salt and pepper


Preheat the oven to 350F. Drizzle olive oil on a baking pan. Pat the sole filets dry and lay on the oiled baking dish. Sprinkle tomatoes, most of the basil (reserve some for garnish), and garlic evenly on top. Drizzle with a little additional olive oil and season with salt and pepper. Put in the oven and bake for about 10 to 15 minutes, or until done. Garnish with remaining basil and serve immediately. For the full post please visit


Step 1

Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.

Step 2

Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

How would you rate Baked Flounder with Tomatoes and Basil?

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A Quick Baked Egg Breakfast

If you are like me, and tend to be short on time in the morning then these are the perfect breakfast to assemble the night before. You can prep the lettuce, tomatoes and basil and pop in the bowl and cover with clingfilm. In the morning simply uncover and break in the eggs and then pop in the oven while you shower. I’m sure you can spare 5 minutes to improve your morning routine (ok, maybe 7 minutes if you include the washing up).

I’ve made these basil & tomato baked eggs so many times but always on weekends, and it was last week when I got to thinking about why I don’t do better a better job of my mid-week breakfasts. I tend to be fairly organized (maybe 80% of the time) with meal prep and lunch,but as they say, breakfast is the most important meal of the day!

What are your staple breakfasts? Do you have any egg recipes that you tend to reach for? Check out some of my favourite:

Sole with Tomatoes and Basil Recipe - Recipes

Two 8-ounce fillets sole
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 clove garlic, sliced
3 red potatoes, diced and parboiled
One 14-ounce can whole tomatoes, chopped, juices reserved
Juice of 1 lemon
3/4 cup chicken stock
2 tablespoons chopped fresh basil, plus extra for garnish

Preheat the oven to 350 degrees F.

Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.

Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

How to make tomato salad

Shake up the dressing in a jar – it is the best way to make any dressing beautifully thick and creamy. Much more effective than whisking in a bowl

Cut cherry tomatoes and grape tomatoes in half to expose the juicy flesh so it can mingle with the dressing. If using large tomatoes, cut them into wedges then into bite size pieces

Drizzle dressing over salad and toss gently!

Reviews ( 6 )

I used tilapia. I thought the salsa would be better than it turned out. Probably won't make again.

I just made this last night and it was really good, super easy to assemble, light and tasty. I had to use tilapia because the store didn't have any sole. I sautéed it in garlic and olive oil. So easy! The salsa was wonderful and the basil really brought out a wonderful flavor. I served it with a salad and it was just enough. For super hungry people made a side of quinoa or risotto would have been good too.

Light, fresh, and naturally sweet. Family loved it mounded on pan sauteed white fish fillets. Served with a savory sausage, bean and kale soup, and lots of french bread and butter.

This was just OK. There are a lot more interesting fish recipes on this site, and ones we have liked more, so I won't be making this again.

We liked this meal a lot - but we had to beef it up a bit to satisfy my husband's appetite. To that end we served it with a salad - romaine, garbanzo beans, avocado and feta (brick feta crumbled) and dressed with lemon infused olive oil, sweet balsamic vinegar and a bit of wholegrain mustard, along with some rosemary bread. The other thing that I did to give the salsa just a little kick was to add a splash of sweet balsamic vinegar (I used Ariston) instead of all regular balsamic. I have to say, the best thing that happened was when everything mixed together on my plate. The feta and the creamy avocado mixed with the tangy salsa and the buttery fish. DeLISH. Even the garbanzo beans got in on the act and tasted better than you could imagine. We actually opted for a light Chardonnay (because it was what we had) and it paired nicely with our "beefed up" version. We'll definitely make this again, but I agree with the other poster - not for a special occasion.

Variations and Tips

  • Any firm, white boneless fillet would be great, I choose local and ask my fishmonger for the freshest options available. Here I used flounder cod, but halibut, or striped bass would make a great option.
  • When fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
  • If fresh isn’t available, buy frozen instead of previously frozen to control freshness and keep it frozen until you need it.
  • Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes
  • Swap the fish for scallops or shrimp if you’re not a fan of fish.

Summer Pasta with Tomatoes, Basil and Ricotta

You forgo makeup, walk around barefoot and even read actual, hardcover books. Midsummer means getting back to basics, and that goes for this pasta with tomatoes, basil and ricotta too.

It couldn&rsquot be simpler: Seasonal-favorite cherry tomatoes are the stars of the dish. Sauté a couple of pints with sweet onions and garlic, then add that goodness to spaghetti. The secret to a glossy sauce? Pasta water. Reserve a little for the skillet and it will help everything coat those noodles just so.

Finish each plate with a sprinkling of fresh basil and a healthy dollop of ricotta cheese. (And send us a thank you note later.)

1 pound spaghetti (or other long pasta)

3 tablespoons extra-virgin olive oil

½ sweet onion, thinly sliced

3 garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

3 tablespoons fresh chopped basil

1 cup fresh ricotta cheese

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes (or according to the package directions). Drain the pasta, reserving about 1 cup of the pasta water.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.

3. Season the tomato mixture with salt and lots of freshly ground black pepper. Add ⅓ cup of the pasta water and bring to a simmer. The mixture should form a sauce. Add more pasta water as needed.

4. Add the pasta to the skillet and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with some of the basil and a dollop of ricotta.

Sheet Pan Tomato Basil Gnocchi

Can we take a moment for gnocchi? It&rsquos pillowy soft, it combines our two favorite food groups (pasta and potatoes) and, if you use the store-bought kind, it makes an easy weeknight meal. Here, How Sweet Eats author Jessica Merchant takes the staple to new heights with sheet pan tomato basil gnocchi, from her new cookbook, Everyday Dinners.

&ldquoThis classic flavor combo brings a comforting yet fresh taste to this summer dish,&rdquo she writes. &ldquoThe tomatoes burst and sort of make their own sauce. Heck, you can make it any time of year.&rdquo

To make the meal ahead, prepare the pesto and grate the cheese in advance (and store everything in the fridge until dinnertime).

Recipe from Everyday Dinners. Copyright © 2021 by Jessica Merchant. Photography copyright © 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Penguin Random House LLC.

Classic Pesto

4 cups loosely packed fresh basil leaves

½ cup finely grated Parmesan cheese

½ to ¾ cup extra-virgin olive oil

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

One 16-ounce package uncooked potato gnocchi

1½ cups grape tomatoes, some cut in half

3 tablespoons extra-virgin olive oil

½ teaspoon freshly ground black pepper

Pinch of crushed red pepper flakes, plus extra for serving

¼ cup freshly shaved Parmesan cheese, for serving

Sprinkle of chopped fresh basil, for serving

1. Make the Pesto: In a small dry skillet over low heat, toast the pine nuts. Shake and stir until the nuts are golden and fragrant, about 5 minutes. Remove from the heat and set aside to cool.

2. In the bowl of a food processor, combine the basil, Parmesan, pine nuts and garlic. Pulse until finely chopped, then, with the processor running, stream in the olive oil, starting with ½ cup and adding the extra as needed to reach the desired consistency. Add the salt, black pepper and red pepper flakes, and blend again. Taste and season if needed. The pesto will keep in the fridge for a week or the freezer for 3 months.

3. Make the Gnocchi: Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.

4. Spread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil and red pepper flakes and toss well to combine.

5. Roast, tossing once during cook time, until the tomatoes begin to burst and the gnocchi are slightly golden, 20 to 25 minutes.

6. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil before serving.

Note: For a variation on the pesto, swap the basil out for baby arugula or spinach.

Tray-Baked Rock Sole with Lemon, Olive and Tomato

4 whole rock soles (or any other flat fish)
2 handfuls of red and yellow cherry tomatoes, halved
4 cloves of garlic, peeled and finely sliced
a handful of fresh oregano or basil, leaves picked
a bunch of spring onions, trimmed and finely sliced
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper
2 lemons, zested and halved
extra virgin olive oil
a handful of black olives, destoned and chopped
a handful of fresh flat-leaf parsley, finely chopped

First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.

Preheat the oven to 400F. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.

Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.

Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!

Watch the video: Αυγά με ντομάτα και φέτα!!