Sole Fillets with Cherry Tomatoes

Ingredients

Begin by washing the cherry tomatoes and cutting them in half.
In a large non-stick skillet, sauté the garlic cloves in extra virgin olive oil for a couple of minutes over medium heat.
Add the sole fillets to the skillet and sear for approximately 5 minutes on each side.
Add the halved cherry tomatoes to the pan and season with salt and pepper. Continue cooking for a few more minutes until the tomatoes begin to soften and release their juices, infusing the fish with flavor.
Adjust seasoning with salt and pepper to taste, drizzle with a little uncooked extra virgin olive oil, and finish with a handful of chopped fresh parsley. Serve hot.