Baked Fillet Of Sole With Tomato Oregano And Hot Pepper Recipes

SOLE WITH BASIL, TOMATOES AND OREGANO

Steps:

• Preheat the oven to 350 degrees F.
• Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
• Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER

Steps:

• Preheat oven to 450 degrees. Adjust oven rack to the top level.
• Put onion and olive oil in a skillet, turn heat to medium, and cook until the onion is golden. Add garlic, and saute until it turns pale gold; then add the tomatoes and a little salt, and stir. Simmer 20 minutes, until the oil floats on the surface of the mixture. Add the capers, oregano and pepper. Stir and cook a minute longer, and remove from heat.
• Rinse and dry the fish. Select a baking dish large enough to hold the fillets folded in half lengthwise in a single layer. Spread a tablespoon of the tomato mixture in the bottom of the dish.
• Dip each fillet in the tomato mixture to coat both sides, fold lengthwise, and arrange in the baking dish. Pour remaining sauce over fish, and bake, uncovered, 5 minutes or slightly longer, until fish is done.
• Remove from the oven, tip the dish and spoon the sauce from the dish into a saucepan. Cook the sauce over high heat until it has returned to its original thickness. Spoon it back over the fish, and serve directly from the baking dish.

COOKING ITALY: BAKED FILET OF SOLE WITH TOMATO, OREGANO, HOT PEPPER

Steps:

• Preheat oven to 450.
• Put the onion and olive in saute pan on medium until onion soften to light gold. Add garlic. Add tomatoes, salt and cook for 20 minutes until oil floats free from tomatoes. Add capers, oregano and pepper. Stir for a minute. Take off heat.
• Wash fish fillets in cold water. Pat dry with paper towels. The recipe calls for folding the fillets in half, and this is probably because they easily fall apart. Smear baking dish with tomato sauce.
• Dip each fillet in sauce, fold. Pour remaining sauce. Put in uppermost rack of oven. Bake for five minutes or until done, but do not overcook.
• If sauce is too liquidy, pour into a saucepan and dilute on top of the stove to get back to
• original density.

TOMATO AND HERB CRUSTED FILLET OF SOLE

Steps:

• Preheat oven to 360 degrees F.
• To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
• To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.

MEDITERRANEAN SOLE

Steps:

• Preheat oven to 400°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Sprinkle fillets with pepper; top with lemon slices. Drizzle with wine and 1 tablespoon oil., In a small bowl, combine tomatoes, olives, capers, lemon juice, garlic and remaining 1 tablespoon oil; spoon over fillets. Fold foil or parchment around fish, sealing tightly., Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open packets carefully to allow steam to escape. Sprinkle with parsley.

TOMATO-TOPPED SOLE

Steps:

• In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic powder; pour over tomato. Sprinkle with parsley. , Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork.

BAKED FILLET OF SOLE

Steps:

• Place fillets in a greased baking dish.
• Combine rosemary, wine, lemon juice and pour over the fish.
• Top with scallions and mushrooms.
• Cover with aluminum foil.
• Bake in preheated 350-degree oven for about 15 minutes or until flaky.
• Sprinkle with parsley and season with salt and pepper.

REALLY EASY BAKED SOLE FISH WITH MOZZARELLA AND TOMATO

Steps:

• Set oven to 375 degrees.
• Butter (do not use cooking spray) a 13 x 9-inch baking dish.
• Rinse fish fillets with cold water and pat dry with a paper towel.
• Arrange fillets in a single layer in dish.
• Sprinkle with shredded mozza cheese.
• Top with tomato slices.
• Sprinkle seasonings over top.
• Bake for 15 minutes, or until fish is "flakey" and cooked (do not over bake fis).
• Serve immediately.

SOLE OREGANATA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
• Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
• Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
• While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
• Serve sauce over sole.