Baked Sole Tapenade with Broccoli & Beans
Servings: 2 servings
Calories: 262kcal
Ingredients
- 12 ozs Sole Filet
- 1/4 cup Pitted Kalamata Olives (chopped)
- 1 tbsp Capers (chopped)
- 1 tbsp Parsley (finely chopped)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Chili Flakes
- 2 cups Broccoli (cut into florets)
- 2 cups Green Beans (trimmed)
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper or a silicone mat.
- Arrange the sole fillets onto the baking sheet and bake for 10 to 15 minutes or until the fish is opaque.
- Meanwhile, in a bowl, combine the olives, capers, parsley, oil and chili flakes. Set aside.
- Place the broccoli and the green beans in a steamer basket over boiling water and cover. Steam for three to five minutes.
- Divide the fish and vegetables evenly between plates. Top with the olive mixture and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.No Sole Fillet
Use any other white fish like haddock or cod.No Kalamata Olives
Use green olives or additional capers instead.More Flavor
Add chopped anchovies to the chimichurri.
Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 26g | Fat: 12g | Cholesterol: 77mg | Sodium: 765mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1534IU | Vitamin C: 96mg | Calcium: 135mg | Iron: 3mg
