2 pounds tomatoes, seeded and roughly chopped 2 cloves garlic, finely minced 2 tablespoons capers, drained 1/2 cup fresh basil leaves, thinly sliced 5 tablespoons extra-virgin olive oil, divided Salt, pepper 1 1/2 pounds sole filets About 1/2 cup flour, for dredging

Step 1 Heat the oven to 400 degrees.

Step 2 Combine the tomatoes, garlic, capers, basil, 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a bowl and set aside.

Step 3Rinse the fish and pat dry. Lightly sprinkle with salt and pepper and dredge in flour. Heat a large skillet and add the remaining olive oil. Add several filets to the pan and cook 1 minute per side, then remove. Repeat with the remaining filets. Place the fish in one layer in a large roasting pan. Spread the tomato mixture over the top and bake until the fish flakes with a fork and is cooked through, 5 to 7 minutes.

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