Sole with Basil, Tomatoes and Oregano

Total Time:
25 min
10 min
15 min

4 servings

  • 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
  • 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.

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