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Baked Fillet of Sole with Tomato, Oregano and Hot Pepper

Pomodori e Vino Posted on by

This recipe is a nice tomato, oregano, and caper sauce baked with Sole. The sauce starts out with onions and garlic sautéed in olive oil. Then I added some cut up San Marzano tomatoes and let this cook down for about a half an hour. Then I added some capers, fresh oregano and crushed red pepper. This cooked for just a couple of minutes and then set aside. The sole was rinsed and then dried off with paper towels. The fish was folded in two, so that the edges met, and then placed in an oven safe dish with the tomato sauce over it. This was baked for only 5 minutes, which was perfect to cook the fish completely.
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I was supposed to use two pounds of Sole for this dish, but I cut that back to one pound since it was only Michael and I. The sauce by itself tasted great, but I was worried that it would overwhelm the flavor of the fish. However, the Sole had a strong flavor so the sauce balanced it quite nicely. This is a sauce that I will definitely be making again. I may not use it on fish, but I can see it over some nice pasta.
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Comments

Baked Fillet of Sole with Tomato, Oregano and Hot Pepper — 3 Comments

  1. Good job, Beth. Can you keep a secret? The sole we catch in my home stretch of the Adriatic is perhaps my favorite fish. I would fry it or grill it, but never blanket it with such a sauce. What is called sole however, in this part of the world, is neither a true sole nor a very appealing fish in either flavor or texture, so I devised that sauce, which is very tasty I think, to mask the shortcomings of the fish.

  2. Don’t worry, Marcella, your secret is safe with us.
    Love capers! Yummy looking sauce, and I agree that it would make a great pasta sauce. Or maybe with some seafood stuffed ravoli?

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