Sole Oreganata

This simple sole oreganata entrée features breaded fillets of sole topped with a buttery, lemon-flavored cream sauce.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 485 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Serve sauce over sole.