1 pound Sole fillets or other white fish

Marinade:

1 medium yellow onion, coarsely chopped
1 cup fresh basil leaves
1/2 cup fresh Italian parsley
2 tbsp. fresh rosemary leaves
1 tbsp. fresh sage leaves
1/2 tsp. fresh mint
1 tbsp. fresh lemon zest
1 tbsp. lemon juice
2 tbsp. capers, any size
4 garlic cloves, peeled
1 cup olive oil
salt and pepper, to taste

Place onion, herbs, lemon zest, lemon juice, garlic and capers in a food processor. Pulse several times to chop. Add oil, salt and pepper. Puree.

Refrigerate overnight. Keeps 2-3 weeks in the fridge.

To Make Fish: In a shallow pan, marinate fish fillets for one to several hours in enough marinade to coat them on both sides. Preheat oven to 425°F.

Place fish in oven, as close to heat

Serve with rice.

Makes 3-4 servings.