Sole Gratin With Tomatoes, Capers And Olives - cooking recipe

Ingredients

5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish
24 ounces sole fillets
kosher salt, to taste
fresh ground black pepper, to taste
14 ounces plum tomatoes, drained
1 small onion, halved and sliced
15 -20 pitted kalamata olives, sliced in half
2 tablespoons capers, drained
1/2 cup flat leaf parsley, coarsely chopped
1/4 cup dried breadcrumbs

Preparation

Preheat your oven to 400 degrees F.
Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.