Tomato and Herb Crusted Fillet of Sole
- 2 pounds plum ripe tomatoes
- 2 tablespoons chopped garlic
- Extra-virgin olive oil
- Salt and pepper
- 4 (8-ounce) sole fillets
- 1/4 cup chopped parsley leaves, plus extra for garnish
- 1/2 cup toasted bread crumbs
- 1 lemon, juiced
- 3 ounces butter
Preheat oven to 360 degrees F.
To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Fresco by Scotto Restaurant