Oregano Basil & Tomato Spice Blend
- Two fillets sole Salt and ground black pepper
- 2 tbsp olive oil
- 1teaspoon “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
Preheat the oven to 350F. Sprinkle the sole with salt and pepper. In a large pan, brown the sole on one side, then remove from the pan and set aside. Add the garlic with the red pepper flakes, sauté 1 minute, mixing with the oregano, basil & tomato blend. Next, add the potatoes and chopped tomatoes 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.
Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons of olive oil with the remaining lemon juice. Let the sauce reduce.