|Sole fillets||1 Pound|
|Dry bread crumbs||1 Cup (16 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce|
|Dried oregano||1⁄2 Teaspoon|
Rinse fillets with cold water, and pat dry.
Combine breadcrumbs, pepper, and 1/4 teaspoon oregano in a shallow dish; dredge fillers in breadcrumb mixture.
Transfer fillets to a 10- x 6- x 2-inch baking dish coated with cooking spray.
Bake or 400Â° for 20 minutes or until fish flakes easily when tested with a fork.
Remove from oven, set aside, and keep warm.
Combine stewed tomatoes and 1/2 teaspoon oregano in container of an electric blender.
Process until mixture is pureed.
Pour into a small saucepan; cook, uncovered, over medium-high heat 5 minutes or until thickened, stirring frequently.
Spoon sauce over fish, and serve.
Serving size: Complete recipe
Calories 730 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 217.7 mg72.6%
Sodium 1653.4 mg68.9%
Total Carbohydrates 64 g21.3%
Dietary Fiber 8 g32%
Sugars 17.8 g
Protein 96 g192.7%
Vitamin A 22.3% Vitamin C 70.1%
Calcium 37.2% Iron 62%
*Based on a 2000 Calorie diet