Sole fillets 2-4 (depending on the
number of portions required)
Cherry tomato 12–18 pieces
Red onion 1
Bell pepper (3 colours) 2-3
Chopped garlic 1 teaspoon
Thyme and Rosemary 1 Tablespoon/
1 teaspoon if dried
Balsamic Vinegar 1 Tablespoon
Olive oil 1 Tablespoon

  1. Preheat oven to 150℃.
  2. Rinse sole fillets and wipe them dry. Sprinkle salt and pepper.
  3. Rinse cherry tomato.
  4. Cut onion in quarters and loosen the layers. Seed and cut bell peppers into big pieces (4 cm).
  5. In a bowl, mix chopped garlic, chopped thyme and rosemary, vinegar and olive oil. Add onion and peppers to the mixture, add little salt and mix well. Pour mixture into a shallow baking pan lined with aluminum foil. Bake for 15 to 18 minutes, stirring periodically. Add cherry tomato before serving. Bake for a further 2 minutes before serving. (If no oven is available, cook in a pan in the same manner for about 10 minutes. Do not cover.)
  6. Separately, heat frying pan and add oil when hot. Add sole fillets but do not crowd the pan. (May dust the two sides of sole fillets with corn starch before frying to keep the fillets intact.) Turn fillets when one side is slightly brown. Remove when both sides are slightly brown. Serve with baked vegetables.