LEMON SOLE OREGANATA
Lemon sole oreganata is an elegant dish of baked fish with bread crumbs and Parmesan cheese that's drizzled with a white wine pan sauce. Easy, healthy, and on the table in just 30 minutes.
Provided by Giada De Laurentiis
Categories Mains
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F (230°C) and position a rack in the top third of the oven.
- In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons oil until the mixture resembles wet sand.
- Brush the remaining 1 tablespoon oil over the bottom of a rimmed baking sheet. Place the fish in a single layer on the sheet and season with the salt. Sprinkle the bread crumb topping evenly over each fillet and pat gently to help it adhere. Pour the wine around the fish. Bake the fish until barely cooked through, 6 to 10 minutes, depending on the thickness of the fillets.
- Remove the baking sheet from the oven and heat the broiler to high. Slide the baking sheet back in the oven and broil until the bread crumbs are toasted and golden brown and the fish is cooked through, 1 to 2 minutes. Using a wide spatula, transfer the fillets to dinner plates, sprinkle with the parsley, and drizzle with any pan juices. Serve with a lemon wedge to squeeze over the top.
Nutrition Facts : ServingSize 1 portion, Calories 507 kcal, Carbohydrate 17 g, Protein 53 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 16 g
BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
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
BAKED FISH OREGANATA
This recipe is a modification of seafood baked in a package. You can use almost any type of fish you want and adjust the cooking time accordingly.
Provided by sugaree
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter, garlic, lemon juice and Herbs de Provence until well blended.
- Spread half the butter mixture on one side of the fish and place buttered side down in baking dish.
- Pour wine over the fish and dot with remaining butter.
- Seal tightly with foil and bake 20-25 minutes depending on thickness of fish.
- Remove foil and sprinkle breadcrumbs over fish.
- Place under a broiler- away from the direct heat and broil for approximately 5 min more or until top becomes nice and golden.
Nutrition Facts : Calories 413.4, Fat 23, SaturatedFat 11.8, Cholesterol 107.1, Sodium 526.6, Carbohydrate 11.3, Fiber 0.8, Sugar 1.1, Protein 36
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