Sauteed Sole with Tomatoes, Olives and Basil

Photograph courtesy of P. Bruzan

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.


Serves 3-4


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)

2 thoughts on “Sauteed Sole with Tomatoes, Olives and Basil

  1. I made both toppings for this fish and I’ll say my favorite one was the one with pine nuts. I love the texture. I also made this for the guys at work and they loved it too!

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