1# sole filets (may substitute tilapia or turbot)
½ cup sweet rice flour (see NOTE>)
1 tsp sea salt
¾ tsp lemon pepper seasoning
½ tsp paprika
2 TBS unsalted butter
2 TBS olive oil
1 cup cherry tomatoes, halved (or quartered if large)
½ cup pitted calamata olives, halved
¼ cup slivered fresh basil
Additional olive oil
Salt and coarsely ground pepper
In a small bowl, combine tomatoes, olives and basil. Drizzle in a little olive oil and season with a pinch of salt and pepper. Toss and set aside. Can be made up to 2 hours ahead of time. Cover and leave at room temperature.
In a wide, shallow dish, combine flour, salt, lemon pepper and paprika. Heat butter and olive oil in a large, non-stick skillet over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate. Spoon tomato/olive/basil mixture over and serve.
NOTE> Wondra flour may also be used.
VARIATION> You may substitute ¼ cup of toasted pine nuts for the olives (as seen in the photograph)