4pcs Sole Fillets
Taste Salt and Pepper
2TBS Olive Oil
1pkg Tomato Medley sliced in half
1pkg Kalamatta Olives sliced in half
1TBS Capers drained
3-4oz White Wine
Take the aluminum foil (use non stick foil or rub a little oil on the foil sheets)and make large sheets or trays and roll up the edges.
Place the sole on the foil sheets and season with salt and pepper, drizzle with olive oil. Sprinkle the tomatoes, olives, capers and white wine over the filets.
Place the sheets on the grill and cook each fillets for about 10 minutes or until opaque and fish can easily flake.
Carefully remove foil sheets and fish from grill and carefully remove fish from foil.