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Filet of sole oreganata

Servings:
4 servings
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Ingredients

Oregano breadcrumbs
  • 2 cup unseasoned breadcrumbs
  • 6 ounce melted butter
  • 1/4 cup extra virgin olive oil
  • 2 cup anchovy filets, finely chopped
  • 1 tablespoon capers, finely chopped
  • 3 tablespoon fresh garlic, finely diced
  • 2 ounce chopped flat leaf italian parsley
  • 1/2 cup toasted pine nuts, chopped
  • 2 tablespoon fresh lemon juice plus more if needed
  • 1 tablespoon dry oregano
  • 2 tablespoon fresh oregano, chopped
Filet of sole
  • 2 cup unseasoned breadcrumbs
  • 6 ounce melted butter
  • 1/4 cup extra virgin olive oil
  • 2 cup anchovy filets, finely chopped
  • 1 tablespoon capers, finely chopped
  • 3 tablespoon fresh garlic, finely diced
  • 2 ounce chopped flat leaf italian parsley
  • 1/2 cup toasted pine nuts, chopped
  • 2 tablespoon fresh lemon juice plus more if needed
  • 1 tablespoon dry oregano
  • 2 tablespoon fresh oregano, chopped
  • 4 sole filets, 6 ounces each, boned, and skinned
  • 4 tablespoon unsalted butter
  • 1/4 cup olive oil
  • 3/4 cup dry white wine
  • 4 cup lemon wedges for garnish
  • 2 tablespoon chopped flat leaf italian parsley

Preparation

Baking Directions:

For the oregano breadcrumbs, combine breadcrumbs, butter, olive oil, anchovy, capers, garlic, parsley, and pine nuts in a bowl.

Mix thoroughly then add the zest, lemon juice, both dry and fresh oregano.

Mix well and season with salt and pepper.

Stuffing should be moist enough so that when you squeeze it in your hand it holds together.

To make the filet of sole, preheat oven to 350 degrees F.

Place 3 tablespoons breadcrumb stuffing on each filet, roll up and secure with a toothpick then roll in the oregano breadcrumbs to coat the outside of each filet.

In a 9 x 13-inch baking dish, add the stuffed filets, 2 tablespoons melted butter, olive oil and white wine.

Top each filet with the remaining butter and bake in preheated oven for 15 minutes.

Remove from oven, plate and garnish with fresh lemon wedges and parsley; serve immediately.

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