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Fillet Of Sole With Tomatoes And Parsley's picture
  Olive oil 1 Tablespoon
  Tomatoes 4 Medium, chopped
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 Tablespoon
  Sole fillets 24 Ounce (4 Fillets, 6 Ounce Each)
  Finely chopped fresh italian flat leaf parsley 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste

Preheat oven to 350°.
Heat olive oil in saute pan and saute tomatoes, onion, and garlic for 10 minutes, or until wilted.
Add wine and cook to reduce by one half.
Stir in lemon juice.
Arrange fillets in a layer in greased baking dish.
Pour tomato mixture over fish, sprinkle with parsley, oregano, salt, and pepper.
Bake 12 to 15 minutes or until fish flakes with a fork.
Serve with rice.

Recipe Summary

Main Dish

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