This is a super summery dish that you can make all year long because it uses canned tomatoes. You can serve the provencal sauce with any type of fish and there is enough to accompany a pot of pasta to round out the meal. You can make the sauce ahead of time and warm it up when ready to serve.
1 yellow onion, thinly sliced (I like to use a mandolin and slice directly into my saucepan)
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil, plus more for the sole
28 oz canned tomatoes (I use whole San Marzano tomatoes but any type is fine)
2 teaspoons chopped fresh thyme, plus more if desired for sole
2 teaspoons capers
1/4 cup pitted Nicoise or Kalamata olives
Red pepper flakes, optional
Kosher salt
Freshly ground black pepper
Lemon, optional
Fillet of sole (1-2 fillets/person depending on size of the fillets, usually 6-8 oz/person)
Place onions, garlic and extra virgin olive oil in a pan. Heat over medium heat until softened but not browned.
If your tomatoes are whole, either crush them in a food processor or blender or use a kitchen scissors to cut them into pieces while still in the can. I like the latter because of ease of cleanup.
Add tomatoes, thyme, capers, olives and red pepper flakes if using. Season to taste with Kosher salt and freshly ground black pepper (I use 1 teaspoon of salt and 1/2 teaspoon of black pepper). Bring to a simmer and cook for about 10 minutes until sauce comes together.
Meanwhile, pre-heat your broiler. Line a sheet pan with foil. Pour some extra virgin olive oil onto the foil. Take each fish fillet and rub both sides in the oil. Arrange fish on the pan. Season with Kosher salt, freshly ground black pepper and thyme and lemon zest if desired.
Broil for 4 minutes or until fish flakes with a fork.
Plate the sole and sprinkle with lemon juice, if desired. Serve with the tomato sauce.
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