Ingredients
1 pound sole fillets, cut into 4 portions1/4 teaspoon pepper1 medium lemon, sliced2 tablespoons dry white wine or chicken broth2 tablespoons olive oil, divided 2 cups cherry tomatoes, halved1/2 cup Greek olives, halved1 tablespoon capers, drained1 tablespoon lemon juice2 garlic cloves, minced2 tablespoons minced fresh parsley
Preparation
Preheat oven to 400°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Sprinkle fillets with pepper; top with lemon slices. Drizzle with wine and 1 tablespoon oil.
In a small bowl, combine tomatoes, olives, capers, lemon juice, garlic and remaining 1 tablespoon oil; spoon over fillets. Fold foil or parchment around fish, sealing tightly.
Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open packets carefully to allow steam to escape. Sprinkle with parsley.
