Baked sole with basil and fresh tomatoes

July 16, 2014

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.



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