Open-Face Fillet of Sole

Full of flavor, this fish sandwich is a casual dinnertime option that's
a perfect end to a busy week. On the table in less than 30 minutes, all
you need is a romaine salad with creamy balsamic dressing to round out
the dinner.

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
                              Capers are the unopened bud of a Mediterranean bush, and range
in size from that of a peppercorn to the tip of your little finger. Find
them packed in salt or brine in the same aisle as the olives at your
grocery store. (Rinse salt-packed capers before using.)
Received on Fri Apr 1 12:43:13 2011