Oven Roasted Crusty Sole with Caramelized Onions and Tomatoes, Butter Lettuce and Apple Salad 1

Oven Roasted Crusty Sole with Caramelized Onions and Tomatoes

4 to 6 pieces of sole (you can use frozen, but obviously fresh is best.  You can also substitute for tilapia, if you can’t find sole.)
1 stick of butter
1 onion, thinly sliced
12 to 16 cherry tomatoes, washed and left whole
Salt and Pepper
Panko (Japanese breadcrumbs)

Preheat oven to 400.  Melt ½ of the butter in a pan and sauté the onions until they begin to caramelize. Spread over a baking sheet.  Lay the sole on top of the onions.  Melt the remaining better and brush the top of the fish.  Season with salt and pepper and sprinkle panko on top of each piece of fish.  In between the fillets, drop the tomatoes.  Bake in the oven for about 20 minutes, or until the breadcrumbs start to brown.

Butter Lettuce and Apple Salad

This is a simple salad that adds some crunchy tart apples to delicate butter lettuce.  I like to add walnuts, but that’s optional.  You can also add some blue cheese, but I don’t like blue cheese with fish, so I skip it when serving it with the crusty sole.  You can also add some watercress or radicchio. 

For the dressing mix finely chopped shallots, olive oil, rice wine vinegar, salt and pepper.  Let sit for a few minutes so that flavors of the shallots incorporate into the dressing.