Olive Artichoke Tapenade + Wild Sole

February 8, 2017

By Jennie Miremadi

Nutritionist // @jenniemiremadi

Wild sole is one of my favorite protein sources, and this olive artichoke tapenade is the perfect accompaniment! Loaded with olives, artichokes, parsley and capers, this dish has a delicious mediterranean flair that makes it perfect for entertaining!

Olive Artichoke Tapenade Ingredients

  • 2 cups Castelvetrano olives, pitted and chopped
  • 1-14 oz. can of artichoke hearts (drained, rinsed, and roughly chopped, with water squeezed out)
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp. lemon juice
  • 3 tbsp. olive oil
  • 1 tbsp. capers, chopped
  • Himalayan pink salt and ground, black pepper to taste

Olive Artichoke Tapenade Directions

  • Add all ingredients to a food processor and pulse until ingredients are combined but still chunky.
  • Adjust salt and pepper to taste.
  • Set aside until ready to serve with sole.
  • Olive Artichoke Tapenade recipe inspired by Green Olive Tapenade by Andrew Knowlton via bonappetit.com.

Wild Sole Ingredients

  • 1 pound wild sole fillets
  • 1 tbsp. extra-virgin olive oil
  • Himalayan pink salt and ground, black pepper to taste
  • 1 Meyer lemon
  • Capers, chopped (optional)
  • Fresh parsley, chopped (optional)

Wild Sole Directions

  • Season both sides of sole fillets with salt and pepper.
  • Heat olive oil in a sauté pan over medium heat and cook sole until bottom side of sole fillet releases from pan easily, about 3 minutes. Then, flip sole and cook for another 3 minutes, or until fish is just cooked through.
  • Remove sole fillets from stove.
  • Squeeze Meyer lemon juice over cooked sole fillets.
  • Sprinkle sole fillets with capers and parsley, if desired.
  • Serve with Olive Artichoke Tapenade and enjoy!

Photos:

Valorie Darling for mollymy.com