Open-Face Fillet of Sole
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.
serves
4
people
Ingredients
cost per recipe: $16.00
The price is determined by the national average.
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4
fresh sole fillets (about 5 ounces each )
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1/2
cup all-purpose flour
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4
tablespoons olive oil
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1/4
cup sliced pitted black olives
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1/4
cup capers
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3
cups Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
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2
tablespoons unsalted butter
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1
teaspoon dried oregano leaves, crushed
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4
slices Pepperidge Farm® Garlic Texas Toast
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8
fresh basil leaves
How to Make It
Step 1
Heat the oven to 425°F. for the bread. Coat the sole with the flour.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, bake the bread according to the package directions.
Step 5
Top the bread slices with the sole and sauce. Garnish with the basil.
