Sole With Tomatoes And Capers - cooking recipe

Ingredients

3 None sole fillets
6 None plum tomatoes, halved lengthwise
1 tbsp olive oil
3 None shallots, peeled and finely chopped
2/3 cup white wine
2 tbsp capers, drained
1/2 small red chili pepper, seeded and very finely chopped
1/2 None lemon, peel finely grated and lemon juiced
3 tbsp chopped flat-leaf parsley
None None Green salad, to serve

Preparation

Preheat the oven to 375\u00b0F. Cut each fillet in half lengthwise. Roll up and secure each with a toothpick. Place the fish in a baking dish with the tomato halves. Drizzle with 2 tsp of the oil.
Bake for 10-15 mins or until fish flakes easily with a fork.
For the sauce, heat the remaining 1 tsp oil in a small skillet on medium heat. Add the shallots and cook for 2 mins until soft. Add the white wine and bring to a boil. Reduce the heat to low and simmer for 3-4 mins until the liquid has reduced by half. Add the capers, chili pepper, lemon peel and juice, and parsley and simmer for another 1 min.
Serve the fish and tomatoes with the sauce and a green salad.