Baked Fillet Of Sole With Tomato Oregano And Hot Pepper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Cooking Italy: Baked Filet of Sole with Tomato, Oregano, Hot Pepper image

Baked Filet of Sole, an easy, sultry Italian dish adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Provided by Angela Roberts

Categories     Entree

Number Of Ingredients 9

2/3 cups onions sliced very thin
3 tablespoons olive oil
1/2 teaspoon garlic chopped very fine
1 cup canned imported Italian tomatoes
Salt
2 tablespoons capers (soaked and rinsed if packed in salt, drained if packed in vinegar)
2 teaspoons fresh oregano or 1 teaspoon dried
Black pepper (or chopped hot red chili pepper)
2 pounds gray sole fillets or other flatfish fillets

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.

SOLE WITH BASIL, TOMATOES AND OREGANO



Sole with Basil, Tomatoes and Oregano image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Two 8-ounce fillets sole
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 clove garlic, sliced
3 red potatoes, diced and parboiled
One 14-ounce can whole tomatoes, chopped, juices reserved
Juice of 1 lemon
3/4 cup chicken stock
2 tablespoons chopped fresh basil, plus extra for garnish

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



Baked Fillet of Sole With Tomato, Oregano And Hot Pepper image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup onion, very thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup canned Italian plum tomatoes, cut up, with juice
Salt to taste
2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
2 teaspoons fresh oregano, or 1 teaspoon dried
Fresh black pepper or chopped hot red chilies, to taste
2 pounds gray sole fillet

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.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED ROLLATINI OF SOLE



Baked Rollatini of Sole image

The Sicilians have a tradition of using bread crumbs in many of their recipes, like involtini di pesce spada, or swordfish rollatini, which are dressed with dried-oregano-seasoned bread crumbs and olive oil. It makes sense that the large Sicilian immigrant population in the States would keep up the tradition here using fillet of sole, an easier, more economical catch than swordfish, especially for the early immigrants.

Yield serves 6

Number Of Ingredients 10

1/2 cup dry bread crumbs
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup chopped fresh Italian parsley
1 large lemon, grated, then half of the lemon juiced, the other half thinly sliced
2 teaspoons dried oregano
6 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, softened
1 cup dry white wine
6 skinless fillets of sole (about 1 1/2 pounds)
2 tablespoons drained tiny capers in brine

Steps:

  • Preheat oven to 350 degrees F.
  • Toss together the bread crumbs, grated cheese, parsley, lemon zest, and oregano in a bowl. Drizzle with 4 tablespoons of the olive oil, and toss until the crumbs are evenly coated with the oil.
  • Coat the bottom of a 9-by-13-inch Pyrex baking dish with the softened butter. Arrange the lemon slices in one layer on the bottom of the baking dish. Pour in the lemon juice and white wine.
  • Lay the fish on your work surface, and press the crumbs into the top of the fish. Starting with the short side, roll each fillet up with crumbs on the inside, and secure closed with toothpicks. Arrange the fish in the baking dish, and scatter capers in the open spaces. Sprinkle any leftover crumbs over the fish, and drizzle with the remaining 2 tablespoons olive oil.
  • Place the baking dish on the bottom rack of the oven, and bake until the fish is just cooked through, about 20 minutes. Remove the toothpicks and serve.

SOLE OREGANATA



Sole Oreganata image

Sole is a fragile fish, so prepare and handle the fish gently.

Provided by thedailygourmet

Categories     Fish Recipes

Time 25m

Yield 2

Number Of Ingredients 12

3 tablespoons dry bread crumbs
3 tablespoons panko bread crumbs
2 tablespoons freshly grated Parmesan cheese
¼ teaspoon dried oregano
1 pinch salt
2 tablespoons butter, melted
2 (5 ounce) sole fillets
1 tablespoon butter
¼ cup whipping cream
2 tablespoons Pinot Grigio wine
½ teaspoon lemon juice
1 pinch ground white pepper

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.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 16.3 g, Cholesterol 158.1 mg, Fat 32.3 g, Fiber 0.7 g, Protein 31.6 g, SaturatedFat 19.3 g, Sodium 524.7 mg

More about "baked fillet of sole with tomato oregano and hot pepper recipes"

FILET OF SOLE OREGANATA - ONE RECIPE AT A TIME
Apr 24, 2024 Mix around in pan. Set aside. Lay out fish and lightly salt and pepper one side. Place seasoned side down in the liquid mixture in the pan. …
From onerecipeatatime.com
Category Dinner


BAKED FILLET OF SOLE WITH TOMATO, OREGANO, AND HOT PEPPER
Jump to Recipe Print Recipe. Baked Fillet of Sole with Tomato, Oregano, and Hot Pepper. No ratings yet
From ucook.com


EASY BAKED LEMON SOLE RECIPE | HEALTHY & FLAVORFUL …
Preheat your oven to 425°F. Prepare a baking sheet by lining it with parchment paper. Drizzle olive oil on both sides of the lemon sole fillets. Sprinkle salt and pepper over the fillets, then rub the seasonings in to ensure even coverage. …
From melaniecooks.com


BAKED LEMON SOLE | FISH RECIPES - JAMIE OLIVER
This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out. …
From jamieoliver.com


SOLE FILLETS WITH CHERRY TOMATOES - RECIPES FROM ITALY
Jul 6, 2023 Add the cherry tomatoes and cook over medium heat for about 5 minutes, until they begin to release their juices. Step 3) - At this point, remove the garlic if you kept it whole and add the sole fillets. Season with salt and …
From recipesfromitaly.com


BAKED SOLE FILLET RECIPE - THE MEDITERRANEAN DISH
Jan 5, 2015 Baked Sole Fillet, The Mediterranean Way. (print-friend recipe to follow): Preheat your oven to 375 degrees F. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in shallots, …
From themediterraneandish.com


BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER
1 cup canned Italian plum tomatoes, cut up, with juice; Salt to taste; 2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained; 2 teaspoons fresh oregano, or …
From cooking.ito.com


BAKED SOLE IN FRESH TOMATO SAUCE - THE VIEW FROM …
Aug 8, 2012 Spoon a thick layer of tomato sauce into a baking pan. Lay out the fish on top of the sauce. Top with lemon slices, olives, and thyme. Sprinkle with salt and pepper. Bake for about 15 minutes until the fish is done, and then run …
From theviewfromgreatisland.com


BAKED FILLET OF SOLE WITH TOMATO, OREGANO, AND HOT PEPPER RECIPE
TrishaCP on November 29, 2015 . Very easy and very delicious. I subbed flounder for the sole- it was a bit thicker so I needed to cook it about twice as long. The classic flavors of oregano, …
From eatyourbooks.com


BAKED FILLET OF SOLE WITH TOMATO OREGANO AND HOT PEPPER RECIPES
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 …
From tfrecipes.com


BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER
Sep 12, 2010 The sauce starts out with onions and garlic sautéed in olive oil. Then I added some cut up San Marzano tomatoes and let this cook down for about a half an hour. Then I …
From pomodorievino.com


HOW TO BAKE SOLE FILLETS IN AN OVEN - RECIPES.NET
Feb 6, 2024 Preheat your oven to 375°F (190°C). Place the sole fillets in a baking dish, ensuring they are not overlapping. In a small bowl, mix the olive oil, lemon juice, minced garlic, …
From recipes.net


MEDITERRANEAN BAKED FISH - ALLRECIPES
Oct 26, 2024 Add cherry tomatoes and wine, and season with salt and pepper. Add 1 teaspoon Italian seasoning and red pepper flakes. Toss to combine, and cook about 1 minute. Remove …
From allrecipes.com


BAKED SOLE OREGANATA RECIPES
Steps: Preheat the oven to 450°F (230°C) and position a rack in the top third of the oven. In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, …
From tfrecipes.com


BAKED SOLE ROMANO - BIGOVEN
Preheat oven at 400. Prepare dish with cooking spray and rub garlic clove on the surface of baking dish lined with foil (discard clove). In a bowl, combine flour, pepper, nutmeg, and …
From bigoven.com


OVEN BAKED BLACKENED SALMON RECIPE - HAPPY HONEY KITCHEN
Oct 7, 2024 I love to serve a dipping sauce with baked blackened salmon and my spicy Cajun tarter sauce is the perfect choice. Make it a meal and serve my Cajun crab dip as an …
From happyhoneykitchen.com


BAKED SOLE WITH ROASTED TOMATOES - ITALY MAGAZINE
Sep 29, 2017 Preheat the oven to 350°F (175*C). Line a baking sheet with parchment paper. Add the sole and top with bread crumbs, tomatoes, a swirl of extra virgin olive oil and season …
From italymagazine.com


Related Search