Dover Sole Puttanesca with Couscous


DOVER SOLE PUTTANESCAI recently stopped by my favorite fish market (Santa Monica Seafood) and came up with this quick and easy, very healthy, extremely delicious dinner!

I'm very fortunate in that all three of my boys (including my "Pesco-Vegetarian" husband) love seafood! (I love pretty much everything, with the exception of okra and sea urchin — my husband jokes about this all the time!

The olives and capers have intense flavors that are absolutely wonderful. However, for my littler boys, I use California olives, and while I'd love to tell you my kids are into capers, let me remind you that capers are green!  I do give my kids a couple of capers, because I believe the more exposure kids have to new foods, the more likely kids are to try them!  (I'm still waiting on the capers but have had success in many other areas!)


  • 1 1/4 cups vegetable stock
  • 2 tablespoons olive oil, plus a bit more for sauteing
  • 1 box plain, Near East couscous
  • 1 tablespoon finely minced garlic
  • 1 cup finely chopped brown onion
  • 1 1/4 cups roughly chopped, pitted Kalamata olives
  • 1/2 cup capers
  • 1 (28 ounce) can diced tomatoes (with no additional flavors added)
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 1/4 pounds Dover Sole fillets
  • Salt and pepper


Serves 4

Preheat the oven to 375 degrees.

In a small saucepan, bring the stock to a boil with 2 tablespoons of olive oil.  Add the couscous, stir, cover, and turn off the heat.  After about five minutes, remove the lid and pour the couscous into the bottom of a 9 X 13 inch baking pan and set aside.

Coat a large saute pan with olive oil and over medium heat, cook the garlic with the onion until the onions are soft, about five minutes. Then add the olives, capers, tomatoes, and basil. Reduce the heat to low and simmer for about ten minutes. Add the vinegar and season to taste with salt and pepper. Pour this mixture over the couscous. Place the fish fillets directly on top, season them with salt and pepper, drizzle with a bit of olive oil, and bake just until the fish is cooked through, about seven minutes.

Some additional notes:

Instead of couscous, you could serve the fish over brown rice, pasta, or on a bundle of greens!