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Open-Face Fillet of Sole

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


cost per recipe: $16.70

The price is determined by the national average.

  • 4

    fresh solefillets (about 5 ounces each )

  • 1/2

    cup all-purpose flour

  • 4

    tablespoons olive oil

  • 1/4

    cup sliced pitted black olives

  • 1/4

    cup capers

  • 3

    cups Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce

  • 2

    tablespoons unsalted butter

  • 1

    teaspoon dried oregano leaves, crushed

  • 4

    slices Pepperidge Farm® Garlic Texas Toast

  • 8

    fresh basil leaves

view nutrition info

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.

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Made With
Pepperidge Farm® Garlic Texas Toast

Pepperidge Farm® Garlic Texas Toast

Buy Now
Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce

Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce

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