Sole with Olives and Capers

Name: Sole with Olives and Capers
Total time: 30 min
Yield: 4
Ingredients: 1 kg of sole fillets (parrot, red, and pescada) fillets; 3 tablespoons of olive oil; 1 minced garlic clove; 1 onion; 1 and 1/2 cups of tomato sauce; 3 tablespoons of capers; 1 diced bell pepper seedless; 3 tablespoons of butter; 12 small cooked potatoes; 1 teaspoon chopped parsley; 20 stuffed green olives with red pepper; Salt and lemon to taste; Croutons to serve alongside

1
1 kg of sole fillets (parrot, red, and pescada) fillets
2
3 tablespoons of olive oil
3
1 minced garlic clove
4
1 onion
5
1 and 1/2 cups of tomato sauce
6
3 tablespoons of capers
7
1 diced bell pepper seedless
8
3 tablespoons of butter
9
12 small cooked potatoes
10
1 teaspoon chopped parsley
11
20 stuffed green olives with red pepper
12
Salt and lemon to taste
13
Croutons to serve alongside

Ingredients

1
1 kg of sole fillets (parrot, red, and pescada) fillets
2
3 tablespoons of olive oil
3
1 minced garlic clove
4
1 onion
5
1 and 1/2 cups of tomato sauce
6
3 tablespoons of capers
7
1 diced bell pepper seedless
8
3 tablespoons of butter
9
12 small cooked potatoes
10
1 teaspoon chopped parsley
11
20 stuffed green olives with red pepper
12
Salt and lemon to taste
13
Croutons to serve alongside

Directions

1
Season the sole with salt and lemon
2
Heat the olive oil and sauté the garlic and onion until they become translucent
3
Add the tomato sauce, capers, and bell pepper
4
Place the sole
5
Cook over low heat for 10-15 minutes
6
Meanwhile, melt the butter and combine with the potatoes
7
Mix well until the potatoes are coated with butter and sprinkle with parsley
8
Set aside
9
Remove the sole from the heat and add the stuffed olives
10
Serve the sole accompanied by croutons and potatoes.