Open-Face Fillet of Sole
From:Campbell's Kitchen
Prep: 5 minutes
Cook: 15 minutes
Serves:4
Ingredients:
4 fresh sole fillets (about 5 ounces each)
1/2 cup all-purpose flour
4 tablespoons olive oil
1/4 cup sliced black olive
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
Directions:
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.
Nutrition Information
using Prego Chunky Garden Tomato Onion & Garlic Italian Sauce Calories 639, Total Fat 33g, Saturated Fat 9g, Cholesterol 90mg, Sodium 1187mg, Total Carbohydrate 47g, Dietary Fiber 5g, Protein 32g, Vitamin A 21%DV, Vitamin C 10%DV, Calcium 7%DV, Iron 21%DV