Open-Face Fillet of Sole - Pepperidge Farm
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    Open-Face Fillet of Sole

    Open-Face Fillet of Sole

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

    Made With

    • Pepperidge Farm® Garlic Texas Toast
      Pepperidge Farm® Garlic Texas Toast View Product

    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® Chunky Garden 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.

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