Sole Oreganata Recipe

Sole Oreganata is a classic Italian seafood dish that is perfect for a light and flavorful dinner. This dish features flaky and delicate sole fillets that are seasoned with a delicious mixture of breadcrumbs, Parmesan cheese, and fresh herbs.

What sets this recipe apart is the addition of oregano, a versatile and aromatic herb that adds a lovely depth of flavor to the dish. The combination of the crispy breadcrumb topping and the tender fish creates a delightful contrast of textures t...

Ingredients

3 tablespoons dry bread crumbs
3 tablespoons panko bread crumbs
2 tablespoons freshly grated Parmesan cheese
¼ teaspoon dried oregano
1 pinch salt
2 tablespoons butter, melted
2 (5 ounce) sole fillets
1 tablespoon butter
¼ cup whipping cream
2 tablespoons Pinot Grigio wine
½ teaspoon lemon juice
1 pinch ground white pepper

Information

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
Yield: 2 servings

Preheat the oven to 375 degrees F (190 degrees C).

Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.

Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.

Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.

While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.

Serve sauce over sole.

Nutrition

485 cal.

Total Fat: 32g
Saturated Fat: 19g
Cholesterol: 158mg
Sodium: 525mg
Total Carbohydrate: 16g
Dietary Fiber: 1g
Protein: 32g
Potassium: 575mg

How to Make Sole Oreganata - A Step-by-Step Guide

Ingredients

Information

Nutrition

485 cal.

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