Baked Sole in Fresh Summer Tomato Sauce

I drove myself crazy trying to decide what to do with my 15 minute Fresh Tomato Sauce.  It sat in the refrigerator for a couple of days and every time I opened the door I devised a new plan.  First I was going to use it to make an ultra-light summer version of spaghetti with tiny meatballs, then a fresh tomato dip for fried zucchini sticks.  I briefly considered a Spanish omelet.   But in the end I went with this Mediterranean inspired baked fish.  This could be Greek, Spanish, or Italian.  It's so healthy it's almost ridiculous.  It takes just a few minutes to throw together (assuming you've already got your sauce) and it's one of the best things I've ever eaten.  How often do those three coincide?

Except for a drizzle of olive oil right before this hits the oven, this dish is virtually calorie free.  And the flavor of the tomato sauce is unbelievable.   I'm making it again this week. 

This is the first time I've used sole this season.  The delicacy of the sole works well with the lightness of the fresh sauce.   I love the contrast between the white fish, the bright red sauce, and the black olives.  I love the little hint of yellow in the lemon rind, and the specks of green thyme leaves.  

Baked Sole in Fresh Tomato Sauce
oven to 400
serves 2
Fresh Tomato Sauce (recipe here)
2 fillets of sole
handful of pitted kalamata olives
a few thin slices of lemon
sprigs of fresh thyme
salt and fresh cracked pepper

• 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.
• Bake for about 15 minutes until the fish is done, and then run the pan under the broiler for a minute or two to get the whole thing sizzling.

It helps to serve some crusty bread with this fish, because you aren't going to want to waste any of that sauce left in the pan.