Fillet Of Sole With Tomatoes And Parsley Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Tomatoes | 4 Medium, chopped | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Fillets | 4 Ounce | |
| 1/4 cup minced Italian flat-leaf parsley | ||
| Dried oregano | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
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.
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.
Chef
