Baked Sole in Fresh Tomato Sauce

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  4 large whole or 728g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Flatfish

  Fish, (flounder and sole species), raw

  2 fillet or 326g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Olives

  Pickled, canned or bottled, green

  10 olive or 27g

• Thyme

  Fresh

  1 tsp or 0.8g

Directions

1. Rough chop the tomatoes and throw them into a pan with a couple of tablespoons of olive oil, minced garlic, salt, pepper, and a pinch of red pepper flakes.
2. Let cook down for about 15 minutes, and then purée the mixture, either with an immersion blender, a regular blender, or food processor.  If you prefer a thicker sauce, cook the mixture longer.
3. Preheat oven to 400 degrees F. Spoon a thick layer of sauce into a baking pan.  Lay out the fish on top of the sauce.  Top with lemon slices, olives, and thyme.  Sprinkle with salt and pepper, to taste.
4. Bake for about 15 minutes until the fish is done, and then run the pan under the broiler for a minute or two until it sizzles. Enjoy!

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