Sole with Basil, Tomatoes and Oregano

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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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