Simple Weeknight Meals: Sautéed Sole with Olive Tapenade and More

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

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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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.

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

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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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