Directions

1. Preheat the oven to 300º.

2. Cut the tomatoes in half, and arrange in a single layer in a 5- quart earthenware gratin dish - cut side up. Sprinkle with 1 teaspoon of kosher salt and place crushed garlic over tomatoes. Pour olive oil over the tomatoes (level of oil should be ¾ up the side of the tomatoes).

3. Bake in the oven for 1 hour (the tomatoes should be fragrant and the edges of the tomatoes should be slightly browned.) Remove from oven and place tomatoes on a plate. Toss garlic and drain the olive oil into a small bowl (should have about ½ cup). Set aside.

4. Salt and pepper the sole. Add 1 tablespoon butter and 1 tablespoon of olive oil in a 10-inch nonstick pan and heat on high heat. Place 2 fillets in pan and cook till browned (about 1-3 minutes, then flip over and cook the other side for 1-2 minutes.) Add additional oil to pan and fishing cooking the rest of the fish.

5. Place cooked fish on plates and spoon tomato (no skin) on top of each fillet (about 1/3 cup). Drizzle and additional teaspoon of tomato-flavored oil over each fillet and garnish with capers. Serve immediately.