Olive Artichoke Tapenade + Wild Sole

Olive Artichoke Tapenade Ingredients

2 cups Castelvetrano olives, pitted and chopped
1-14 oz. can of artichoke hearts (drained, rinsed, and roughly chopped, with water squeezed out)
1/2 cup nutritional yeast
1/4 cup fresh parsley, chopped
2 tbsp. lemon juice
3 tbsp. olive oil
1 tbsp. capers, chopped
Himalayan pink salt and ground, black pepper to taste

Olive Artichoke Tapenade Directions

1) Add all ingredients to a food processor and pulse until ingredients are combined but still chunky.
2) Adjust salt and pepper to taste.
3) Set aside until ready to serve with sole.  

Olive Artichoke Tapenade recipe inspired by Green Olive Tapenade by Andrew Knowlton via bonappetit.com.

Wild Sole Ingredients

1 pound wild sole fillets
1 tbsp. extra-virgin olive oil
Himalayan pink salt and ground, black pepper to taste
1 Meyer lemon
Capers, chopped (optional)
Fresh parsley, chopped (optional) 

Wild Sole Directions

1) Season both sides of sole fillets with salt and pepper.
2) Heat olive oil in a sauté pan over medium heat and cook sole until bottom side of sole fillet releases from pan easily, about 3 minutes. Then, flip sole and cook for another 3 minutes, or until fish is just cooked through.
3) Remove sole fillets from stove.
4) Squeeze Meyer lemon juice over cooked sole fillets.
5) Sprinkle sole fillets with capers and parsley, if desired.
6) Serve with Olive Artichoke Tapenade and enjoy!   

Serves 4.