(*) Measured as entrée
Pit and chop olives. Dip tomatoes briefly in boiling water, peel, cut in half diagonally, remove seeds and cut into small cubes. Peel the garlic and chop finely, as well as the parsley.
Spread the sole fillets on the surface, sprinkle with the juice of one lemon and season with salt and pepper.
Heat the olive oil in a frying pan. Fry the sole fillets briefly on both sides. Remove and keep warm in a plate.
Sauté the olives, garlic and parsley in the pan juices. Then add the anchovy fillets and sauté until they fall apart. Add the tomato puree. Add the diced tomatoes and do the whole thing for about two more minutes. Season and serve over the sole fillets.
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