|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.