Ardeo's restaurants on the Cape serve a dish they call Sole Andalouse. Sole is expensive and besides tilapia looks
and tastes almost the same, ( I think it tastes better ) so I adjusted this recipe. I am not sure how they prepare their recipe but
I have all the ingredients and decided I would try to duplicate it or at least come up with something that tastes as good.
4 oz tilapia filets
6 Plum tomatoes peeled and seeded
4 Garlic cloves chopped
16 Kalamata olives pitted
Baby spinach 8 oz
sliced , 8 slices at 1/2 to 3/4 inch thick
2 Idaho potatoes thinly sliced
salt and pepper
Set oven to 400 deg
Sprinkle salt and brush
eggplant slices with olive oil and place eggplant on baking sheet in oven for 30 minutes.
Add olive oil to a skillet and cook potatoes
until¬ crisp, about 10 minutes.
Add 2 tablespoons olive oil to another large skillet with chopped garlic. Heat until translucent
tomatoes and baby spinach to skillet and heat for 6 minutes.
Add olives to skillet
In a third skillet add two tablespoons olive oil.
salt and pepper to flour and dredge filets.
Add filets to skillet and cook 4 minutes per side.
Serve vegetables over eggplant and fish.
Potatoes on the side