Oven Baked Sole With Chickpeas
Nov 12th, 2008 | By Peter Minakis | Category: Fish, Greek, Herbs, Legume, Recipe, Roasting
One of the facets of Greek cooking that I love is that it’s so versatile. It touches upon vegetables, fruits, poultry, meats and mince, seafood, legumes, grains and pasta.
Greek food relies on herbs to flavour dishes, and an array of spices. Greek food can be complex and it can be easy.
This fish dish is a perfect of example of quality ingredients, prepared simply to highlight the freshness and to maximize flavour.
Today, I’m giving you more tastes of the Aegean, in particular the Cycladic islands of Syros and Sifnos. Syros is an island I’ve visited in previous travels to Greece and Sifnos was most recently visited this past summer.
This recipe for baked sole comes from Syros and the feature fish is sole, seasoned and baked simply with olive oil, lemon juice, Capers and dill.
The side dish highlights Sifnos’ beloved use of chickpeas and here, I’ve baked them with bay, onions, garlic and cherry tomatoes.
This combo makes a perfect weeknight dish as the ingredients are readily available at the market.
The prep is quick, both main and side dish can be thrown in the oven.
Go change into something more comfortable, open the mail, open a bottle of wine and set the table.
Now your oven baked sole with chick peas is ready to be served. Don’t hesitate to break some crusty bread and mop-up the olive oil and sauce in your plate.
Oven Baked Sole
(serves 4)
4 fillets of sole
1/2 cup olive oil
4 Tbsp. of capers, drained
juice of 1/2 lemon
1/2 cup chopped fresh dill
salt and pepper
Baked Chickpeas
1 can of chickpeas, drained
1/3 cup water
1 medium onion, sliced
1/2 pint of cherry tomatoes, halved
2 cloves of garlic, minced
2 bay leaves
1/4 cup olive oil
salt and pepper to taste
Pre-heated 375F oven
- Rinse and pat-dry your fillets. Thirty minutes before baking, season the fillets with salt and let them sit.
- For the Baked Chickpeas, in a baking vessel, add all the chickpeas ingredients together and toss well. Place in the oven and they should take about 1 hour and be ready when you fillets of sole are also done.
- Place your fillets on an oiled baking sheet, pour the oil, lemon juice, dill and capers over the fillets. Bake for 30 minutes and serve warm with a lemon wedge.
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© 2008 – 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Oooh sole, capers, chickpeas = triple yum!
Love that dish Peter, and great pictures too!
PS: Do you do photography lessons? If so can you book me in for some please? LOL
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
A gorgeous dish! Really tasty, pleasing and healthy!
Cheers,
Rosa
This is a very pretty dish. I was thinking I wanted to make a fish dish for my husband this week and I think this one will be perfect. He’ll go nuts for it. He loves sole and chickpeas and the flavors are perfect.
Oh wow, Peter! The sole looks good, but those garbanzos look scrumptious!!! I have an issue with capers…I don’t know what it is, but they just don’t fly with me. lol. I love the fish without that part, though! You always post the best recipes, I swear.
This looks soooo delicious. I bet west coast petrale sole would be wonderful prepared this way.
Peter this is absolutely yummy I love chickpeas and the fish!! so great and yummy!xxGloria
Baking fish is deceptively simple, and the results are amazing! Love your choice of seasonings.
I love sole and these flavors must make it delicious.
I can’t wait to try the chickpeas!!!
I’ve not done a white fish recipe for quite some time, but this is giving me a serious craving for some nice Dover sole. Lovely, Peter!
Love sole. I’ll give it a try with these chickpeas on the side!
We keep saying we need to eat more fish & this dish looks like one I can easily start adding to our menu
I would never think of serving fish with chickpeas. This dish looks so healthy.
Have a good day!
Your post yesterday inspired me off to the market to buy pork chops (which I’ll post later this week). I guess now I’m off to the fish monger. Lots of good protein in this one.
You’ve really been cooking up a storm lately, huh?! I can’t keep with you … winter blues and a bad cold = less blogging. But I’m trying to catch up.
Your sole looks delicious and I see you’re eating more of those chickpeas.
the chickpeas look great – a great winter warmer soup
Love those chick peas! I’ve never seen them prepared this way, and it sounds totally yummy. Hmmm … I always have cans of chick peas at the ready. And those capers … wow! Those are the BIG ones. Love capers. Must have fish. Must have chick peas. YUM!
Nice! The chicken pea dish is really great looking.
This sounds so light and tasty! I don’t make enough fish. Partly the cost I guess. Partly because I am the only on that eats it. I am ready to get comfy, have that glass of wine and perch myself at your table for this now.
With such delicious ingredients, this is a sure-fire winner. What great flavours there are in this dish!
I’ve never met a chickpea I didn’t like and yours looks all-get-out tasty! And it was a great idea to pair it with the fish.
Great dish but my favourite are those baked chickpeas! I’ll def be making those…very easy!
Peter,
I have bookmarked this side dish>
I never thought to bake chickpeas.
Love the idea.
I love ceci!
Stacey
Ynx Peter, I’ve been looking for a good chickpea recipe for some time now…..this meal looks so delicious.
I cook Sole often. This recipe is a keeper. Good name for it “weeknight dish.” Like the simplicity yet with all the flavor.
Chick peas and capers are winning it for me.
This post with the chickpeas and the previous post with the pork look great. I just want to dive right in with a fork!
Jan, my pics need improvement but I can show you my…”camera”! LOL
Disorder…I look forward to seeing your rendition.
Nikki, give capers another chance…they are like anchovies…a lil’ goes a long way.
Joan, thanks again for linking to the pork chop dish.
Pete, I know you’re not huge on fish but sole is light, perfect for you.
Stacey, we already have one fan of the chick peas…they loved them.
Michelle, dive you may!
This does indeed look like the perfect weeknight dinner! Yummy!
I do agree that Greek food is versatile. It’s sooo good! Oven baked sole with chickpeas sounds and looks fantastic!
Haven’t made a fish dish in a while – this looks simple enough and all the fresh herbs are a real enticement for me.
Baked chickpeas with fish — that is going to be my next meal. Thanks again, Peter.
Great photos! This looks like an amazing meal. Well done.
you must be having a marvellous time in NY – can’t wait for you to tell us what you are up to there!
I really don’t eat enough sole these days… Love the caper and dill combo!
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