Recipe courtesy of Fresco by Scotto Restaurant
Recipe courtesy of Fresco by Scotto Restaurant
Episode:
NYC Italian Christmas
Tomato and Herb Crusted Fillet of Sole
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 33 g
- Cholesterol
- 148 mg
- Sodium
- 1208 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 33 g
- Cholesterol
- 148 mg
- Sodium
- 1208 mg
Ingredients
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Directions
- 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.
