Tomato-Topped Sole

I don’t make fish enough! And I say that every time. It’s always so much easier than how I imagine it in my head. We made this dish with a little brown rice. Super easy, healthy and delicious. Just excuse my terrible iPhone pic – I was in such a hurry to eat I forgot to take a decent picture!

tomato topped sole

Tomato-Topped Sole
via taste of home

2 onions, thinly sliced (I used one white and one red)
2 tablespoons olive oil
4 small sole or catfish fillets (about 1 lb)
1/2 teaspoon salt
Dash pepper
4 plum tomatoes, sliced
4 tablespoons butter, melted
2 cloves garlic, minced
4-6 tablespoons minced fresh parsley

In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic; pour over tomatoes. Sprinkle with parsley. Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork.

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