Sole Gratin with Tomatoes Capers and Olives
Elevate your weeknight dinner with this irresistible Sole Gratin with Tomatoes, Capers, and Olives—a Mediterranean-inspired dish bursting with flavor and simplicity. Tender sole fillets are baked to perfection beneath a vibrant medley of juicy cherry tomatoes, briny capers, and rich Kalamata olives. A golden, crunchy breadcrumb topping infused with Parmesan, fresh parsley, and a hint of lemon zest adds a delightful texture and bright citrusy finish. Ready in just 40 minutes, this oven-baked recipe is a wholesome, one-dish meal ideal for family dinners or entertaining guests. Serve it with a crisp green salad or crusty bread for a complete, restaurant-quality experience at home. Perfect for seafood lovers, this easy gratin will quickly become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 2 cups cherry tomatoes
- 2 tablespoons capers
- 1 cup kalamata olives
- 3 cloves garlic cloves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup breadcrumbs
- 1 cup Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C), and lightly grease a medium-sized baking dish with 1 tablespoon of olive oil.
Halve the cherry tomatoes and set them aside. Thinly slice the garlic cloves and roughly chop the parsley.
In the greased baking dish, arrange the sole fillets in a single layer. Drizzle 1 tablespoon of olive oil over the fillets and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Scatter the halved cherry tomatoes, capers, and kalamata olives over the fish fillets. Sprinkle the lemon zest, lemon juice, and oregano evenly across the dish.
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, chopped parsley, and the remaining 1 tablespoon of olive oil. Stir until the mixture is evenly coated and slightly crumbly.
Spread the breadcrumb mixture evenly over the fish and vegetables, ensuring a light and even layer across the top.
Bake the dish in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the topping is golden brown.
Remove from the oven and allow the gratin to cool for 5 minutes. Serve warm and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 8196 mg | 356% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 8.1 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1305 mg | 100% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
