Furthermore, this recipe is suitable as part of a cleanse, but ideally should be used in the 21-day Clean Program. Dr. Junger recommends this dish to clean the gut, which he believes to be the root of most chronic diseases.
adapted from Clean Eats
1 pound of sole fillets, cut into two portions
2 Tablespoons extra virgin olive oil
1 large garlic clove, thinly sliced (I used two cloves as I love garlic)
1 teaspoon of capers, rinsed
1/4 cup pitted green olives, sliced
1 cup organic chicken stock, vegetable stock or water
2 tablespoons fresh oregano, roughly chopped
Sea salt and fresh ground pepper
Preheat the oven to 425 degrees. Arrange the sole fillets in an lightly oiled baking dish or swallow roasting pan, season with salt and pepper, and set aside. Heat the olive oil in a small saucepan over medium high heat, I recommend using a cast iron saucepan. Add the garlic and sauté until golden brown making sure not to burn the garlic. Stir in the capers and olives until the mixture is combined. Add the stock or water at medium heat and allow the liquid to reduce by half before adding the fresh oregano,sea salt and fresh ground pepper. Pour the sauce over the fish and place the baking dish in the oven. Bake the fillets for about 10 minutes, or until they flake easily with a fork. The fish should be opaque, not dry. Serve immediately. Enjoy!
I served this dish with a side of garlic lemon sautéed organic spinach.