Sole With Tomatoes And Capers

• 3 None sole fillets
• 6 None plum tomatoes, halved lengthwise
• 1 tbsp olive oil
• 3 None shallots, peeled and finely chopped
• 2/3 cup white wine
• 2 tbsp capers, drained
• 1/2 small red chili pepper, seeded and very finely chopped
• 1/2 None lemon, peel finely grated and lemon juiced
• 3 tbsp chopped flat-leaf parsley
• None None Green salad, to serve

1. Preheat the oven to 375u0b0F. Cut each fillet in half lengthwise. Roll up and secure each with a toothpick. Place the fish in a baking dish with the tomato halves. Drizzle with 2 tsp of the oil.
2. Bake for 10-15 mins or until fish flakes easily with a fork.
3. For the sauce, heat the remaining 1 tsp oil in a small skillet on medium heat. Add the shallots and cook for 2 mins until soft. Add the white wine and bring to a boil. Reduce the heat to low and simmer for 3-4 mins until the liquid has reduced by half. Add the capers, chili pepper, lemon peel and juice, and parsley and simmer for another 1 min.
4. Serve the fish and tomatoes with the sauce and a green salad.

tomatoes, olive oil, shallots, white wine, capers, red chili pepper, lemon, flatleaf parsley, green salad

Taken from recipes-plus.com/api/v2.0/recipes/28825 (may not work)