Sole Fillets With Tomatoes and Garlic Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Tomatoes | 1 Pound, peeled | |
| Canned tomato | 4 Ounce | |
| Garlic - 2 large cloves, crushed | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Sole Fish - 2 x 1 1/2 lb (700 g), skinned and filleted | ||
| Flour | 3 Tablespoon | |
| Butter | 1 Ounce | |
| Oil | 1 Tablespoon | |
| Black Olives - 12 large, stoned | ||
Directions
GETTING READY
1) Pre-heat the oven to 350°F/180°C/Gas 4.
MAKING
1) TO MAKE THE SAUCE - Heat a saucepan along with oil.
2) Put in tomatoes, tomato puree, garlic, Oregano, half the salt and pepper. Stir continually.
3) Lower the heat to 'LOW'. Close the pan with its lid and let it simmer for 30 minutes.
4) Dredge the fillets in seasoned flour. Make sure that all fillets are coated well in flour.
5) Heat a frying pan with oil or butter.. Fry the fish for 2 minutes each side.
6) Remove heat, drain the excess oil. Keep it on a warm dish.
7) Add the olives to the sauce, pour it over fish.
8) Bake for 10 minutes.
SERVING
9) Serve hot with creamed potatoes and courgettes.
1) Pre-heat the oven to 350°F/180°C/Gas 4.
MAKING
1) TO MAKE THE SAUCE - Heat a saucepan along with oil.
2) Put in tomatoes, tomato puree, garlic, Oregano, half the salt and pepper. Stir continually.
3) Lower the heat to 'LOW'. Close the pan with its lid and let it simmer for 30 minutes.
4) Dredge the fillets in seasoned flour. Make sure that all fillets are coated well in flour.
5) Heat a frying pan with oil or butter.. Fry the fish for 2 minutes each side.
6) Remove heat, drain the excess oil. Keep it on a warm dish.
7) Add the olives to the sauce, pour it over fish.
8) Bake for 10 minutes.
SERVING
9) Serve hot with creamed potatoes and courgettes.
Chef
