Sole with Basil, Tomatoes and Oregano

4.5(16)

by Melissa d'Arabian·published 2016-11-18

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

310 kcal

Ingredients (11)

serves

Two 8-ounce fillets solesole
Kosher salt and freshly ground black peppersalt-and-pepper
2 tablespoons olive oilolive-oil
1 teaspoon dried oreganooregano
1/4 teaspoon red pepper flakesred-pepper-flakes
1 clove garlic, slicedgarlic
3 red potatoes, diced and parboiledpotato
One 14-ounce can whole tomatoes, chopped, juices reservedtomato
Juice of 1 lemonlemon
3/4 cup chicken stockchicken-stock
2 tablespoons chopped fresh basil, plus extra for garnishbasil

Instructions (3 steps)

01Preheat the oven to 350 degrees F.
02Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.

03Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

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