Recipe courtesy of Melissa d'Arabian
Sole with Basil, Tomatoes and Oregano
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Sole Meuniere with Balsamic Brown Butter Sauce

Recipe courtesy of Sara Moulton

Sole Gascogne

Recipe courtesy of Graham Kerr

Sole Almondine

Recipe courtesy of Sandra Lee

Sole Almondine

Recipe courtesy of Tyler Florence

Sole Meuniere

Recipe courtesy of Gourmet Magazine

SOLE MEUNIERE

Recipe courtesy of Graham Kerr

Sole Meuniere

Recipe courtesy of Anne Burrell

Lemon Sole

Recipe courtesy of Food Network Kitchen

Stuffed Sole

Recipe courtesy of Michele Urvater

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking