Open-Face Fillet of Sole

Olives, capers, tomato sauce and fresh basil give a traditional fish fry
a Mediterranean makeover. What an easy and delicious way to incorporate
fish into your weekly routine.

*Open-Face Fillet of Sole*
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 15 min.

4 fresh sole fillets (about 5 ounces *each*)
1/2 cup all-purpose flour
4 tablespoons olive oil
1/4 cup sliced 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
Fresh basil leaves

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

2. 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.

3. 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.

4. Meanwhile, bake the bread according to the package directions.

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

Makes: 4 servings.

Kitchen Clip
                              If you'd like to try a little more adventurous flavor, replace
the basic black olives with Greek kalamata olives. Have lemon wedges on
hand for squeezing over the fish just before serving.
Received on Sun Aug 1 08:22:37 2010