Broiled Sole With Parmesan-Olive Topping - cooking recipe

Ingredients

1 garlic clove
3 ounces pimento-stuffed green olives, drained
1/4 cup chicken broth
1 ounce parmesan cheese, freshly grated (1/4 cup)
1 tablespoon plain breadcrumbs
16 ounces sole fillets (4 fillets)

Preparation

Coat a broiler pan with nonstick spray. Preheat the broiler.
In a small food processor, pulse the garlic until finely chopped.
Add the olives and pulse until chopped.
Add the broth, Parmesan cheese and bread crumbs and pulsed until nearly smooth.
Arrange the fish on the broiler pan in a single layer. Spread the paste over each fish fillet in a thin layer.
Broil for 4 minutes, or until the fish flakes easily. Do not turn the fillets while cooking.