Sole Oreganata
Description
This simple sole oreganata entrée features breaded fillets of sole topped with a buttery, lemon-flavored cream sauce.
Ingredients
•
3 tablespoons dry bread crumbs
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3 tablespoons panko bread crumbs
•
2 tablespoons freshly grated Parmesan cheese
•
1/4 teaspoon dried oregano
•
1 pinch salt
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2 tablespoons butter, melted
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2 (5 ounce) sole fillets
•
1 tablespoon butter
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1/4 cup whipping cream
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2 tablespoons Pinot Grigio wine
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1/2 teaspoon lemon juice
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1 pinch ground white pepper
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
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.
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.
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.
6
Serve sauce over sole.