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    Simple Weeknight Meals: Sautéed Sole with Olive Tapenade and More

    By | Shine Food – Mon, Jul 30, 2012 5:30 PM EDT

    Todd ColemanSautéed Sole with Olives
    Mild, buttery sole is ready in a matter of minutes, perfectly balanced by a zesty topping of olives.
    SERVES 8

    INGREDIENTS
    ⅓ cup olive oil
    ¼ cup pitted kalamata olives
    ¼ cup pitted green olives
    2 tbsp. finely chopped parsley
    1 tbsp. finely chopped garlic
    1 tbsp. balsamic vinegar
    2 tsp. capers, rinsed
    2 anchovy filets
    1 tomato, cored and chopped
    Kosher salt and freshly ground black pepper, to taste
    8 4-oz. fillets sole or flounder

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    INSTRUCTIONS
    Combine 2 tbsp. oil, olives, parsley, garlic, vinegar, capers, anchovies, tomato, and salt and pepper in a food processor and pulse until finely chopped; set tapenade aside. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add sole; cook, turning once, until golden brown and cooked through, about 5 minutes. Top each fillet with tapenade before serving.

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    André Baranowski Shirazi Salad
    This refreshing chopped salad is a versatile summery side dish for any meal.
    SERVES 4

    INGREDIENTS
    2 tbsp. extra-virgin olive oil
    2 tbsp. fresh lemon juice
    Kosher salt and freshly ground black pepper, to taste
    4 tbsp. finely chopped fresh flat-leaf parsley
    5 Persian or English (seedless) cucumbers, cut into ⅛" cubes
    2 tomatoes, seeds removed, finely chopped
    1/2 small red onion, finely chopped

    RELATED: 20 Simple, No-Cook Salads »

    INSTRUCTIONS
    Whisk together olive oil, lemon juice, and salt and pepper in a large bowl. Add parsley, cucumbers, tomatoes, and red onions and toss to combine. Serve at room temperature.

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