Name: Sole Oreganata
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Dry bread crumbs - 3 tablespoons; Panko bread crumbs - 3 tablespoons; Freshly grated Parmesan cheese - 2 tablespoons; Dried oregano - ¼ teaspoon; Salt - 1 pinch; Butter, melted - 2 tablespoons; Sole fillets - 2 (5 ounce); Butter - 1 tablespoon; Whipping cream - ¼ cup; Pinot Grigio wine - 2 tablespoons; Lemon juice - ½ teaspoon; Ground white pepper - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sole Oreganata

1. Dry bread crumbs - 3 tablespoons

2. Panko bread crumbs - 3 tablespoons

3. Freshly grated Parmesan cheese - 2 tablespoons

4. Dried oregano - ¼ teaspoon

5. Salt - 1 pinch

6. Butter, melted - 2 tablespoons

7. Sole fillets - 2 (5 ounce)

8. Butter - 1 tablespoon

9. Whipping cream - ¼ cup

10. Pinot Grigio wine - 2 tablespoons

11. Lemon juice - ½ teaspoon

12. Ground white pepper - 1 pinch

How to cook deliciously - Sole Oreganata

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

Serve sauce over sole.