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
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
Method Prep:5min › Cook:15min › Ready in:20min
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.
Add passata, garlic, capers, oregano and a splash of white wine.
Simmer for 1 minutes, then serve with lemon wedges.