SOLE OREGANATA

Sole Oreganata image

Sole is a fragile fish, so prepare and handle the fish gently.

Provided by thedailygourmet

Categories Fish Recipes

Time 25m

Yield 2

Number Of Ingredients 12

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Ingredients

3 tablespoons dry bread crumbs
3 tablespoons panko bread crumbs
2 tablespoons freshly grated Parmesan cheese
¼ teaspoon dried oregano
1 pinch salt
2 tablespoons butter, melted
2 (5 ounce) sole fillets
1 tablespoon butter
¼ cup whipping cream
2 tablespoons Pinot Grigio wine
½ teaspoon lemon juice
1 pinch ground white pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
Serve sauce over sole.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 16.3 g, Cholesterol 158.1 mg, Fat 32.3 g, Fiber 0.7 g, Protein 31.6 g, SaturatedFat 19.3 g, Sodium 524.7 mg