Sole à la Diane of Burhops


4 sole filets, 6-8 oz each
6 Tbsp butter (or margarine)
8 halved cherry tomatoes
1 Tbsp capers
8 halved green olives with pimento
1 tsp tarragon


Preheat oven to 375 degrees. Prepare sole filets on a foil lined baking sheet. Sprinkle lime juice over each fillet. (2 whole limes or equivalent from concentrate. Bake sole for 5 minutes.

While sole is in oven prepare the sole "sauce" in saucepan on stove. Place the pan over high heat and add the butter. When the butter foams, and begins to turn brown, add cherry tomatoes, olives, capers and tarragon. Cook until hot, approximately 1 minute.

Remove sole from oven and remove to serving platter. Pour sauce over the fish and serve immediately.

(We prefer gray sole for this recipe. The filets should be thinly sliced for best results and the most enjoyment.)

Serves 4.