Best 5 Sole With Basil Tomatoes And Oregano Recipes

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Embark on a culinary journey to the Mediterranean with our tantalizing sole with basil, tomatoes, and oregano recipe. This delightful dish showcases the delicate flavors of sole, complemented by a vibrant medley of fresh basil, juicy tomatoes, and aromatic oregano. Savor the exquisite taste of pan-fried sole fillets, expertly seasoned and cooked to perfection, while the tantalizing aroma of basil, tomatoes, and oregano fills the air. Indulge in this delectable seafood delicacy, perfect for a light and flavorful meal.

In addition to the sole recipe, this article also features a collection of equally enticing recipes that are sure to satisfy every palate. Discover the irresistible combination of flavors in our savory shrimp with garlic and white wine recipe, where succulent shrimp are sautéed in a flavorful sauce of garlic, white wine, and herbs. For a vegetarian delight, try our delectable zucchini fritters with feta and mint recipe, where grated zucchini is transformed into crispy and golden fritters, complemented by creamy feta cheese and refreshing mint. And for a sweet treat, indulge in our irresistible chocolate lava cakes with vanilla ice cream recipe, where rich chocolate cakes with a molten center are served with a scoop of creamy vanilla ice cream, creating a symphony of flavors in every bite.

Here are our top 5 tried and tested recipes!

COOKING ITALY: BAKED FILET OF SOLE WITH TOMATO, OREGANO, HOT PEPPER



Cooking Italy: Baked Filet of Sole with Tomato, Oregano, Hot Pepper image

Baked Filet of Sole, an easy, sultry Italian dish adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Provided by Angela Roberts

Categories     Entree

Number Of Ingredients 9

2/3 cups onions sliced very thin
3 tablespoons olive oil
1/2 teaspoon garlic chopped very fine
1 cup canned imported Italian tomatoes
Salt
2 tablespoons capers (soaked and rinsed if packed in salt, drained if packed in vinegar)
2 teaspoons fresh oregano or 1 teaspoon dried
Black pepper (or chopped hot red chili pepper)
2 pounds gray sole fillets or other flatfish fillets

Steps:

  • Preheat oven to 450.
  • Put the onion and olive in saute pan on medium until onion soften to light gold. Add garlic. Add tomatoes, salt and cook for 20 minutes until oil floats free from tomatoes. Add capers, oregano and pepper. Stir for a minute. Take off heat.
  • Wash fish fillets in cold water. Pat dry with paper towels. The recipe calls for folding the fillets in half, and this is probably because they easily fall apart. Smear baking dish with tomato sauce.
  • Dip each fillet in sauce, fold. Pour remaining sauce. Put in uppermost rack of oven. Bake for five minutes or until done, but do not overcook.
  • If sauce is too liquidy, pour into a saucepan and dilute on top of the stove to get back to
  • original density.

BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER



Baked Fillet of Sole With Tomato, Oregano And Hot Pepper image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup onion, very thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup canned Italian plum tomatoes, cut up, with juice
Salt to taste
2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
2 teaspoons fresh oregano, or 1 teaspoon dried
Fresh black pepper or chopped hot red chilies, to taste
2 pounds gray sole fillet

Steps:

  • Preheat oven to 450 degrees. Adjust oven rack to the top level.
  • Put onion and olive oil in a skillet, turn heat to medium, and cook until the onion is golden. Add garlic, and saute until it turns pale gold; then add the tomatoes and a little salt, and stir. Simmer 20 minutes, until the oil floats on the surface of the mixture. Add the capers, oregano and pepper. Stir and cook a minute longer, and remove from heat.
  • Rinse and dry the fish. Select a baking dish large enough to hold the fillets folded in half lengthwise in a single layer. Spread a tablespoon of the tomato mixture in the bottom of the dish.
  • Dip each fillet in the tomato mixture to coat both sides, fold lengthwise, and arrange in the baking dish. Pour remaining sauce over fish, and bake, uncovered, 5 minutes or slightly longer, until fish is done.
  • Remove from the oven, tip the dish and spoon the sauce from the dish into a saucepan. Cook the sauce over high heat until it has returned to its original thickness. Spoon it back over the fish, and serve directly from the baking dish.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

TOMATO AND HERB CRUSTED FILLET OF SOLE



Tomato and Herb Crusted Fillet of Sole image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

2 pounds plum ripe tomatoes
2 tablespoons chopped garlic
Extra-virgin olive oil
Salt and pepper
4 (8-ounce) sole fillets
1/4 cup chopped parsley leaves, plus extra for garnish
1/2 cup toasted bread crumbs
1 lemon, juiced
3 ounces butter

Steps:

  • Preheat oven to 360 degrees F.
  • To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
  • To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.

FRESH ROMA TOMATO, BASIL & OREGANO BRUSCHETTA



Fresh Roma Tomato, Basil & Oregano Bruschetta image

This is a great appetizer, or accompaniment to any pasta dish, especially when made with vine ripened roma tomatoes. It is best with fresh herbs, but you can substitute dried in a pinch. I have experimented over the years with several different bruschetta recipes and finally came up with this version. The final result is definitely worth the work!

Provided by Simply Chris

Categories     European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 clove garlic
3 tablespoons extra virgin olive oil, divided
4 large ripe roma tomatoes, chopped
1/2 cup red onion, finely diced
12 -15 fresh basil leaves, coarsely chopped
2 tablespoons fresh oregano leaves, finely chopped
1 tablespoon balsamic vinegar
1/2 cup finely grated part-skim mozzarella cheese
salt
black pepper
8 slices Italian bread, cut 3/4 inch thick (I use whole wheat)

Steps:

  • Lightly toast the bread in the oven.
  • Rub one side of the toast with garlic clove.
  • Drizzle a little olive oil over each slice.
  • Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
  • Spread mixture over each slice of toast.
  • Sprinkle a little of the grated mozzarella cheese on each slice.
  • Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
  • Serve immediately.

Nutrition Facts : Calories 148.9, Fat 8.1, SaturatedFat 2.3, Cholesterol 9.1, Sodium 207.7, Carbohydrate 13.4, Fiber 1.3, Sugar 2, Protein 5.7

OREGANO-MARINATED TOMATO SALAD



Oregano-Marinated Tomato Salad image

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.

Provided by Anna Stockwell

Categories     Salad     Tomato     Oregano     Summer     Side

Yield 4-6 servings

Number Of Ingredients 5

3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
2 Tbsp. extra-virgin olive oil
2 Tbsp. oregano leaves (from about 4 sprigs)
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Steps:

  • Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

Tips:

  • Choose Fresh Ingredients: Use fresh, ripe tomatoes and basil for the best flavor. Look for tomatoes that are deep red and firm, and basil leaves that are bright green and fragrant.
  • Don't Overcook the Sole: Sole is a delicate fish, so it's important not to overcook it. Cook it just until it is opaque and flakes easily with a fork.
  • Use a Large Pan: Use a large pan so that the fish has plenty of room to cook evenly.
  • Season the Fish Well: Season the sole with salt, pepper, and other herbs and spices to taste.
  • Serve Immediately: Serve the sole immediately after cooking, garnished with fresh basil and lemon wedges.

Conclusion:

Sole with basil, tomatoes, and oregano is a delicious and healthy dish that is perfect for a light summer meal. It is easy to make and can be tailored to your own taste preferences. Serve it with a side of roasted vegetables or a simple salad for a complete meal.

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