Preparation / Directions:
Preheat the broiler. Place the garlic clove in a food processor or blender and process until finely chopped. Drain the olives and add them to the processor. Pulse several times to chop them. Then add the olive oil and cheese and process until the olive paste is fairly smooth.
Arrange the slices of sole on a broiler pan in a single layer. Spread a thin layer of the olive paste over each fish fillet. Refrigerate any extra olive paste to serve at another time. It keeps well in a covered jar in the refrigerator for up to a week.
Broil the fillets 3 to 4 inches from the heat without turning for about 4 minutes, until the fish flakes easily.
Comments: Pimiento-stuffed green olives pureed with a little garlic, Parmesan cheese, and olive oil make a wonderful sauce for broiled, baked, or poached fish. This same blend is also delicious with boiled new potatoes or spread on thin slices of toasted French bread.
Recipe Source: THE 5 IN 10 COOKBOOK by Paula J. Hamilton
|
