Green Olive Sole

We wanted fish for dinner, and I had some Dover Sole in the fridge. I got home, stared in the fridge for about 5 minutes trying to figure out how I was going to make the fish (since typically I really rely on butter for fish like this) and came up with this. Seriously amazing! Stephen LOVED it and we both wish we had more.

2 sole fillets (or other white fish)

1 cup green olives, sliced

1 medium yellow onion, chopped

1/2 cup chopped parsley

1/4 cup olive juice

1/2 tablespoon olive oil

salt and pepper

garlic powder

Directions:

• In a large pan, put olive oil and saute onions until they are tender and start to become translucent. 
• Add olives, parsley, olive juice, and pepper (don't add salt yet). 
• Season the sole on both sides with salt and pepper and garlic powder. Go VERY light on the salt, the olives and juice add a lot of salt to this dish so you don't want to over do it. 
• Add the fish right on top of the onion and olive mix and let cook about 4 minutes, then flip the fish and let cook through. The fish cooks very fast and you don't want to over do it. 
• Serve the fish up over some quinoa cooked in vegetable or chicken stock! I also garnished with some parsley and served up some sauteed kale on the side. Delicious!!!