Sole with basil, tomato and oregano
Time
Level
Oregano Basil & Tomato
View other recipes with this product
INGREDIENTS
Two fillets sole
Salt and ground black pepper
2 tbsp olive oil
1 teaspoon “The Gourmet Collection" Oregano, basil & tomato blend
¼ teaspoon red pepper flakes
1 clove garlic, sliced
3 red potatoes, diced and parboiled
One can whole tomatoes, chopped, juices reserved
Juice of 1 lemon
¾ of chicken stock
DIRECTIONS
- Preheat the oven to 350 degrees F.
- Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
- Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.
