Here's an easy-to-make fish dinner that's ready in just 20 minutes. Sautéed fillet of sole is served on garlic toast with an Italian sauce seasoned with added capers and black olives.
cost per recipe: $16.00
The price is determined by the national average.
fresh sole fillets (about 5 ounces each )
cup all-purpose flour
tablespoons olive oil
cup sliced pitted black olives
cups Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
tablespoons unsalted butter
teaspoon dried oregano leaves, crushed
slices Pepperidge Farm® Garlic Texas Toast
fresh basil leaves
Heat the oven to 425°F. for the bread. Coat the sole with the flour.
Heat the oil in a 12-inch skillet over medium heat. Add the sole and cook for 3 minutes or until it's golden brown on both sides. Pour off any fat.
Add the olives and capers to the skillet and cook for 1 minute. Add the sauce, butter and oregano to the skillet. Reduce the heat to low. Cook for 5 minutes or until the sole flakes easily when tested with a fork.
Meanwhile, bake the bread according to the package directions.
Top the bread slices with the sole and sauce. Garnish with the basil.