BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER

Baked Fillet of Sole With Tomato, Oregano And Hot Pepper image

Provided by Florence Fabricant

Categories dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2/3 cup onion, very thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup canned Italian plum tomatoes, cut up, with juice
Salt to taste
2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
2 teaspoons fresh oregano, or 1 teaspoon dried
Fresh black pepper or chopped hot red chilies, to taste
2 pounds gray sole fillet

Steps:

Preheat oven to 450 degrees. Adjust oven rack to the top level.
Put onion and olive oil in a skillet, turn heat to medium, and cook until the onion is golden. Add garlic, and saute until it turns pale gold; then add the tomatoes and a little salt, and stir. Simmer 20 minutes, until the oil floats on the surface of the mixture. Add the capers, oregano and pepper. Stir and cook a minute longer, and remove from heat.
Rinse and dry the fish. Select a baking dish large enough to hold the fillets folded in half lengthwise in a single layer. Spread a tablespoon of the tomato mixture in the bottom of the dish.
Dip each fillet in the tomato mixture to coat both sides, fold lengthwise, and arrange in the baking dish. Pour remaining sauce over fish, and bake, uncovered, 5 minutes or slightly longer, until fish is done.
Remove from the oven, tip the dish and spoon the sauce from the dish into a saucepan. Cook the sauce over high heat until it has returned to its original thickness. Spoon it back over the fish, and serve directly from the baking dish.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams