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Open-Face Fillet of Sole

At a glance

Prep

5 min.

Total

20 min.

Serves

4

Cook: 15 min.

Cost per recipe: $24.38

Here's an easy-to-make fish dinner that's ready in just 20 minutes.  Sautéed fillet of sole is served on garlic toast with an Italian sauce seasoned with added capers and black olives.  

What You'll Need

4 fresh sole fillets (about 5 ounces each )
1/2 cup all-purpose flour
4 tablespoons olive oil
1/4 cup sliced pitted black olives
1/4 cup capers
3 cups Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
2 tablespoons unsalted butter
1 teaspoon dried oregano leaves, crushed
4 slices Pepperidge Farm® Garlic Texas Toast
8 fresh basil leaves

How to Make It

  • 1

    Heat the oven to 425°F. for the bread.  Coat the sole with the flour.

  • 2

    Heat the oil in a 12-inch skillet over medium heat.  Add the sole and cook for 3 minutes or until it's golden brown on both sides.  Pour off any fat.

  • 3

    Add the olives and capers to the skillet and cook for 1 minute.  Add the sauce, butter and oregano to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the sole flakes easily when tested with a fork.

  • 4

    Meanwhile, bake the bread according to the package directions.

  • 5

    Top the bread slices with the sole and sauce.  Garnish with the basil.

Recipe Nutritional Information

Made With

Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce

calories

634

totalfat

34.1g

saturatedfat

8.3g

cholesterol

94mg

sodium

1762mg

totalcarbohydrate

54.8g

dietaryfiber

5.7g

protein

31.3g

vitamina

80%DV

vitaminc

25%DV

calcium

20%DV

iron

35%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.