Baked sole with basil and fresh tomatoes

reutlinger entree.jpg
Baked sole with basil and fresh tomatoes

Portions: 20

Portion Size: 4 oz. (AP)


5 lbs. fillet of sole, cut into 4 oz. portions

1 cup olive oil

1 T. chopped garlic

1 T. chopped fresh thyme

1 T. chopped fresh parsley

1 T. grated lemon zest (yellow part only)

1 tsp. fresh ground black pepper


1# diced fresh tomato

1 bunch basil, cut chiffonade

1 tsp. salt

½ tsp. pepper

1T. olive oil


  • Combine olive oil, chopped herbs, garlic and pepper.

  • Toss sole fillets into this mixture to rub all around the fillets.

  • Place the fish on parchment covered sheet pans.

  • Bake in 400 degree F. oven for 10 minutes or until just cooked through.

  • Mix tomatoes together with salt and pepper, olive oil and basil chiffonade. Sprinkle over top of sole after baking and keep warm. Serve immediately.

Featured Posts
Recent Posts

Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Linkedin logo
Connect with me!

© 2021, Chef Alison Negrin, all rights reserved. Website Developed by