Lemon Sole in Cornmeal with Tomato Caper Relish

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ cup plain yogurt
 * 2 tablespoons chopped fresh basil leaves
 * ¼ cup cornmeal
 * ½ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * 1½ pounds lemon sole cut in 40 pieces
 * 2 tablespoons extra virgin olive oil

Tomato Caper Relish

 * 1 cup fresh tomatoes seeded peeled and diced
 * ¼ cup red onion diced
 * ¼ cup capers
 * 1 tablespoon chives finely sliced
 * 1 tablespoon olive oil
 * 1 clove fresh garlic minced
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground white pepper
 * juice of ½ lemon

Directions

 * 1) Turn the oven to broil and lightly grease a broiler pan.
 * 2) Stir together the yogurt and chopped basil then set aside.
 * 3) Blend cornmeal, salt and pepper together.
 * 4) Brush the sole with olive oil and dredge in the cornmeal mixture.
 * 5) Arrange fillets on the broiler pan and broil them without turning for 4 minutes.
 * 6) Pull the pan out from under the broiler and spread a thick layer of the basil yogurt mixture over the top of each piece.
 * 7) Put the pan back under the broiler for 30 more seconds.

Tomato Caper Relish

 * 1) To make relish combine all ingredients and serve over fish.