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Baked Sole Romano

1/3 c Unbleached flour
1/8 ts White pepper
1/8 ts Nutmeg
1/8 ts Cayenne
1 1/2 lb Fillets
1 tb Olive oil
1 ts Olive oil
1 sm Clove
1 cn Tomato puree -- (28 oz)
4 oz Mozzarella cheese -- shredded
1 ts Oregano
2 ts Parsley
2 tb Parmesan cheese -- grated
Garlic -- smashed


Preheat oven at 400. Prepare dish with cooking spray and rub garlic clove on the surface of baking dish lined with foil (discard clove). In a bowl, combine flour, pepper, nutmeg, and cayenne. Dredge fillets in seasoned flour, coating both sides. In a skillet, heat 1 tablespoon oil. Add fillets and quickly brown on each side. Pat fillets dry with paper towels. Spread 1 cup tomato puree evenly over bottom of dish. Arrange fillets on puree in one layer and sprinkle with mozzarella cheese. Spoon remaining puree over mozzarella and sprinkle with oregano, parsley, and Parmesan cheese. Bake for 15 minutes, or until sauce bubbles.


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