Baked sole with basil and fresh tomatoes

reutlinger entree.jpg
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.

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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

chefalison@gmail.com

www.chefalisonnegrin.com

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