Sole With Olives Recipe
Ingredients
| Gruyere cheese | 8 Ounce, grated (Sauce) | |
| 1/4 cup ligritcreamor evaporated milk | ||
| 12 pimento stuffed olives, sliced | ||
| 1 lb sole fillets | ||
| Vegetable oil | 1/4 Cup (16 tbs) (Sauce) | |
| 1 tbsp vinegar or lemon juice | ||
| Bread crumbs | 3 Tablespoon (Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a bowl, mix sauce ingredients.
Set aside.
In a dish, marinate sole 1 hour in oil and vinegar.
Drain.
Pat dry.
Preheat oven to 450 °F (230 °C).
Transfer fillets to an ovenproof buttered dish.
Season with salt and pepper.
Coat with sauce.
Sprinkle with bread crumbs.
Cook in oven 10-12 minutes.
Set aside.
In a dish, marinate sole 1 hour in oil and vinegar.
Drain.
Pat dry.
Preheat oven to 450 °F (230 °C).
Transfer fillets to an ovenproof buttered dish.
Season with salt and pepper.
Coat with sauce.
Sprinkle with bread crumbs.
Cook in oven 10-12 minutes.
Chef
