The credit for this super tasty one-dish wonder goes to my husband—it's his sunday night specialty (although last night, I manned the kitchen). I love the tangy mix of fresh and sun-dried tomatoes, olives and peppers, and honestly, the flavour is so delish that there's no need for any added salt, pepper or spices. And it's on the table in 15 minutes... halle-freakin-lujah. 



3 large pieces of sole, tilapia or any mild white fish

2 tbsp good olive oil

1 yellow, red or orange pepper, chopped

1/2 yellow onion, chopped

1 cup fresh cherry tomatoes

1/2 cup sliced manzanilla olives - you could use black olives too

1/3 cup sundried tomato

2 tbsp capers (optional)


Preheat oven to broil. In a shallow pan, sautee the onions and peppers in 1 tbsp olive oil for 5 minutes. Add chopped garlic and sautee an additional 2 minutes. Add cherry tomatoes. Once the tomatoes get nice and hot I take a spatula and press down on them to break the skin. Continue to cook for 3 min and add olives and sun-dried tomatoes. Simmer on low heat, stirring occasionally. 

Meanwhile, put sole in a baking pan, drizzle with olive oil and put into the oven for 5 minutes. Take out and scoop the veggie mixture on top of the fish and broil for another 5 min. 


One of the best things about this dish is its versatility. You could add zucchini, eggplant, raisins, chickpeas, toasted almonds and the list goes on. Serve with a wedge of lemon and a side of greens—I blanched some broccolini and finished it in the pan with a bit of olive oil and some fresh ground pepper. 

Start your week off on a healthy note:)