Joannes Sole Gratin With Tomatoes Capers And Olives Food

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat your oven to 400 degrees F.
• Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
• Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
• Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
• Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
• Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

GOUJONS OF SOLE AND DILL MAYONNAISE

Steps:

• Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
• Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
• Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
• Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
• Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
• For the Dill Mayonnaise:
• Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

JOANNE'S SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat oven to 400 F. Lightly oil an oval gratin dish. Season the fillets with salt and pepper, roll them up and place in the gratin dish.Combine the tomatoes, olive oil, onion, olives, capers and 1/4 cup of the parsley. Spoon the tomato mixture over the fish. Combine the breadcrumbs, parsley and the 2 tbsp olive oil. Scatter the crumb mixture over the fish and place in the oven. Cook for about 25 minutes until the breadcrumbs are crispy and brown and the fish is cooked through.

TOMATO, OLIVE, AND CAPER COMPOTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley.

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat oven to 400.
• Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
• Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
• Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
• Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
• Excellent on angel hair pasta!

SPICY PASTA WITH CAPERS AND OLIVES

Steps:

• Heat large skillet over medium-high heat.
• Add oil.
• When oil is hot, add the anchovies.
• Mash the anchovies in the olive oil and sauté for 45 seconds.
• Add the onion and sauté for 2 minutes, until tender.
• Add the garlic and sauté for another 2 minutes.
• Add the seeded, chopped tomatoes, tomato paste and wine.
• Bring to a boil and boil for 2 minutes.
• Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
• Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
• Taste for seasoning and adjust spices accordingly.
• Cook the pasta according to package directions.
• Drain pasta and toss with sauce.
• (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
• Sprinkle with grated cheese.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.