Fillets of sole with Italian pizzaiola sauce

    20 min

    Fillets of sole are pan fried and served in a pizzaiola sauce made with tomato passata, white wine, garlic, capers and oregano to create this elegant fish dish. You could also make the sauce in a separate pan and serve on the side.

    1 person made this

    Serves: 6 

    • 6 fillets of sole
    • plain flour, for coating fish fillets
    • 2 or 3 tablespoons extra virgin olive oil, for frying
    • 250ml tomato passata
    • 1 garlic clove, minced
    • 1 tablespoon of capers
    • 1 pinch of oregano
    • splash of white wine
    • lemon wedges, to serve

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Coat fish fillets in plain flour. Heat oil in a large pan over medium heat; arrange sole fillets in an even layer (or cook in batches) and fry on one side until golden brown, about 1 or 2 minutes. Flip and cook fillets on other side.
    2. Add passata, garlic, capers, oregano and a splash of white wine.
    3. Simmer for 1 minutes, then serve with lemon wedges.

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