Open-Face Fillet of Sole
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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: $14.29
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
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.
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.
Made With
Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
Pepperidge Farm® Garlic Texas Toast
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Made with
Pepperidge Farm® Garlic Texas Toast
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calories
503
-
calories-fat
208
-
fat-total
23.2g
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saturated-fat
7.8g
-
transfat
0.2g
-
sugars
14.6g
-
vitamin-a
221
-
vitamin-c
15.8mg
-
calcium
208mg
-
iron
5.04mg
-
potassium
923mg
-
cholesterol
70mg
-
sodium
1597mg
-
carbohydrate-total
47.4g
-
dietary-fiber
7.3g
-
protein
24.7g
-
fat-total-dv
30%DV
-
sat-fat-dv
39%DV
-
vitamin-a-dv
25%DV
-
vitamin-c-dv
18%DV
-
calcium-dv
16%DV
-
iron-dv
28%DV
-
cholesterol-dv
23%DV
-
carbohydrate-total-dv
17%DV
-
potassium-dv
20%DV
-
fiber-dv
26%DV
-
added-sugars
4.5g
-
vitamin-d
3.5mg
-
vitamin-e
1.7mg
-
vitamin-k
256.1mg
-
thiamine
0.151mg
-
riboflavin
207.776mg
-
niacin
2.258mg
-
vitamin-b6
0.127mg
-
folate
79mg
-
vitamin-b12
1.3mg
-
biotin
0mg
-
pantothenic-acid
0.306mg
-
phosphorus
418mg
-
iodine
0mg
-
magnesium
104mg
-
zinc
0.556mg
-
selenium
37.5mg
-
copper
0.281mg
-
manganese
1.039mg
-
chromium
0mg
-
molybdenum
0mg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
1597mg
-
added-sugars-dv
9%DV
-
vitamin-d-dv
18%DV
-
vitamin-e-dv
11%DV
-
vitamin-k-dv
213%DV
-
thiamin-dv
13%DV
-
riboflavin-dv
9%DV
-
niacin-dv
14%DV
-
vitamin-b6-dv
7%DV
-
folate-dv
20%DV
-
vitamin-b12-dv
54%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
6%DV
-
phosphorus-dv
33%DV
-
iodine-dv
0%DV
-
magnesium-dv
25%DV
-
zinc-dv
5%DV
-
selenium-dv
68%DV
-
copper-dv
31%DV
-
manganese-dv
45%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.