Broiled Sole Fillets with Tomato Herb Salad
|Coarsely chopped fresh basil||1⁄2 Cup (8 tbs)|
|Coarsely chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Snipped fresh chives||2 Tablespoon|
|Cherry tomatoes||3 Cup (48 tbs), halved (Red / And Or Yellow)|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Sole fillets||24 Ounce (4 Fillets Of 6 Ounce Each)|
|Olive oil||1 Teaspoon|
Preheat the broiler.
Coat a broiler-pan rack with olive-oil cooking spray.
In a medium bowl, combine the basil, parsley, and chives.
Remove 1/4 cup of the herb mixture and set aside.
To the herb mixture in the bowl, add the cherry tomatoes, lemon peel, 1 tablespoon of the lemon juice, and 1/4 teaspoon of the salt.
Toss to combine.
Sprinkle the fish with the reserved 1/4 cup herbs and the remaining 1 tablespoon lemon juice and 1/4 teaspoon salt.
Arrange the fish on the prepared rack and drizzle evenly with the oil.