Open-Face Fillet of Sole
Recipe from Prego Italian Sauce

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


Open-Face Fillet of Sole

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Servings: 4
Prep Time: 5 mins
Total Time: 20 mins
Related Categories: Baked Fish, Sole
 
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Ingredients
  • 4 
    fresh sole fillets (about 5 ounces each)
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  • 1/2  cup
    all-purpose flour
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  • 4  tbsp.
    olive oil
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  • 1/4  cup
    sliced black olive
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  • 1/4  cup
    capers
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  • 3  cups
    Prego® Chunky Garden Tomato, Onion and Garlic Italian Sauce
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  • 2  tbsp.
    unsalted butter
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  • 1  tsp.
    dried oregano leaves, crushed
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  • 4  slices
    Pepperidge Farm® Garlic Texas Toast
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  •  
    Fresh basil leaves
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Directions
1.
Heat the oven to 425 degrees 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.

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