Fillets of sole with Italian pizzaiola sauce
(1)
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.
Giulia
1 person made this
Ingredients
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
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.
