Provençal Style Lemon Sole
Ingredients
- 2 navel oranges
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, thinly sliced
- 1 tablespoon thinly sliced garlic
- 3/4 cup drained, seeded and coarsely chopped canned tomatoes
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 5 Calamata olives, pitted and cut into thin slivers
- Four 6-ounce lemon sole fillets
- Chives, cut into 1 1/2-inch lengths, for garnish
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