Open-Face Fillet of Sole Recipe

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