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(serves 4)

4 fillets of sole 
1/4 cup olive oil
2 cups of vegetable cocktail juice (V8)

1 Tbsp. of tomato paste 
12 pitted black olives, halved
1 medium onion, grated
2 cloves of garlic, minced
2 tsp. dried Greek oregano

salt and pepper to taste

Pre-heated 375F oven

  1. Brush some vegetable oil on your fish fillets and season both sides with salt and pepper and carefully roll each fillet and secure with a toothpick. Place on an oiled baking dish and place in the oven for 20-30 minutes.
  2. In a large skillet, add your olive oil, grated onion, tomato paste and garlic and saute on medium-low heat for 5 minutes or until the onions have softened.
  3. Add the tomato juice, bring to a boil and simmer until it’s reduced to a thick sauce. Take off the heat, add the oregano and olives and adjust seasoning with salt and pepper. Reserve and keep warm.
  4. When your fish is cooked, spoon the tomato and olive sauce onto each plate, place the rolled fillet on top and serve a spoonful of sauce on top of each roll.
  5. Serve immediately with a mashed potato nest filled with your favourite array of vegetables.
May 24, 2019

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