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Sole Oreganata
Sole Oreganata
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Succulent sole fillets coated in crispy breadcrumbs, smothered in a zesty lemon butter sauce.
Ingredients:
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons panko bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 0.25 teaspoon dried oregano
  • 2 tablespoons butter, melted
  • 2 (5 ounce) sole fillets
  • 1 tablespoon butter
  • 0.25 cup whipping cream
  • 2 tablespoons Pinot Grigio wine
  • 0.5 teaspoon lemon juice
  • 1 pinch ground white pepper
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfectly cooked dish.
  • Combine the bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
  • Drizzle melted butter over both sides of sole fillets, then coat with bread crumb mixture by pressing gently. Place the fillets in a baking dish.
  • Bake the fish until it flakes easily with a fork, approximately 12 minutes. Then broil until the crumb topping is light golden brown, for just 1 to 2 minutes.
  • As the fish cooks, sizzle butter in a pan over medium heat. Combine cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is silky and slightly thickened.
  • Drizzle the sauce over the delicate sole to enhance its flavors and presentation.

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