Sole à la Grecque

Ingredients

Steps

1. Step 1

   In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves minced garlic, and 1 tsp dried oregano. Add the sole fillets and marinate for at least 10 minutes, flipping halfway through.

   • 1 cupolive oil
   • ½ cuplemon juice
   • 4 clovesminced garlic cloves
   • 2 tspdried oregano
   • 4 filletssole fillets

2. Step 2

   Preheat a large skillet over medium-high heat. Remove the sole fillets from the marinade, letting any excess liquid drip off. Add 2 tbsp olive oil to the skillet and sear the sole fillets for 2-3 minutes on each side, until cooked through.

   • 1 cupolive oil
   • 4 filletssole fillets

3. Step 3

   In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup halved cherry tomatoes and cook, stirring occasionally, until they start to release their juices, about 3-4 minutes. Add 1/2 cup pitted Kalamata olives and 1 cup artichoke hearts, and cook for an additional 2 minutes.

   • 1 cupolive oil
   • 1 ½ cupcherry tomatoes, halved
   • ½ cupKalamata olives, pitted
   • 1 cupartichoke hearts, canned

4. Step 4

   To serve, place a sole fillet on each plate, then top with the cherry tomato, olive, and artichoke mixture. Garnish with chopped fresh parsley and serve immediately.

   • ¼ cupfresh parsley, chopped