Sautéed Sole with Olives
Ingredients
- ⅓ cups olive oil
- ¼ cups pitted kalamata olives
- ¼ cups pitted green olives
- 2 tbsp. finely chopped parsley
- 1 tbsp. finely chopped garlic
- 1 tbsp. balsamic vinegar
- 2 tsp. capers, rinsed
- 2 anchovy filets
- 1 tomato, cored and chopped
- Kosher salt and freshly ground black pepper, to taste
- 8 4-oz. fillets sole or flounder
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