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

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Baked sole with basil and fresh tomatoes

July 16, 2014

Baked sole with basil and fresh tomatoes

 

Portions: 20

Portion Size: 4 oz. (AP)

 

Ingredients:

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

 

Garnish:

1# diced fresh tomato

1 bunch basil, cut chiffonade

1 tsp. salt

½ tsp. pepper

1T. olive oil

 

Directions:

 

  • 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.

 

 

Please reload

Featured Posts

The elusive quince

December 3, 2018

1/8
Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload