Oven Roasted Sole with Artichoke Relish

Oven Roasted Sole with Artichoke Relish

Sole is touted for its healthy properties, particularly salmon.  This artichoke relish adds a spark of flavor and can be used with several different kinds of sole and also on roasted chicken.  Using the relish gives an ordinary piece of baked sole a more sophisticated presentation while still being delicious. 

Artichoke Relish:

2 tablespoons olive oil

1 onion, finely chopped

Salt & pepper

2 stalks celery, finely chopped

2 cloves garlic, finely chopped

1  9-ounce frozen artichoke hearts, thawed, roughly chopped

1/3 cup green olives

1 1/2 tablespoons red wine vinegar

½ cup fresh parsley, chopped

½ cup almonds, toasted

In a large skillet, heat 1 tablespoon of olive oil and sauté the onion until tender, salt and pepper to taste.  Add the celery and garlic, cook for 3 minutes more, stirring occasionally.  Add the artichokes, olives, vinegar and 1 tablespoon oil and mix to combine.  Remove the relish from the heat and fold in the parsley and the toasted almonds.  Transfer the relish to a bowl and keep at room temperature.

Oven Roasted Sole:

4  6-ounce pieces of fish fillets (tilapia, salmon, cod, striped bass or halibut)

4 tablespoons olive oil

Salt & pepper

Cover each fillet with a tablespoon of oil and salt and pepper. On a parchment paper lined baking sheet, place each fillet single filed. Bake the fillets in a 350 oven for approximately 15 minutes or until the sole is flakey (depending on the type of fish and the size of the fillets).  Serve the sole topped with the relish.   Serves 4.