Open-Face Fillet of Sole
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Open-Face Fillet of Sole

  • Prep: 5 minutes
  • Bake: 15 minutes
  • Serves: 4

Ingredients & Directions

  • 4 fresh solefillets (about 5 ounces each )
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1/4 cup sliced pitted black olives
  • 1/4 cup capers
  • 3 cups Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried oregano leaves, crushed
  • 4 slices Pepperidge Farm® Garlic Texas Toast
  • 8 fresh basil leaves

Heat the oven to 425°F. for the bread.  Coat the sole with the flour.

Heat the oil in a 12-inch skillet over medium heat.  Add the sole and cook for 3 minutes or until it's golden brown on both sides.  Pour off any fat.

Add the olives and capers to the skillet and cook for 1 minute.  Add the sauce, butter and oregano to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the sole flakes easily when tested with a fork.

Meanwhile, bake the bread according to the package directions.

Top the bread slices with the sole and sauce.  Garnish with the basil.