Best 4 Sole With Basil Tomatoes And Oregano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sole with basil, tomatoes, and oregano is a classic Mediterranean dish that combines the flavors of the sea and the land. The delicate, flaky sole is perfectly complemented by the bright, acidic tomatoes, the aromatic basil, and the earthy oregano. This dish is simple to prepare and can be enjoyed as a light lunch or dinner. It is also a great way to use up fresh summer produce.

Let's cook with our recipes!

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES



Sole en Papillote with Tomatoes and Olives image

Provided by Larraine Perri

Categories     Fish     Olive     Tomato     Low Cal     Dinner     Summer     Healthy     Self     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Parchment paper
4 sole fillets (6 ounces each)
1 tablespoon plus 4 teaspoons olive oil, divided
3 cloves garlic, 2 thinly sliced, 1 halved
1/8 teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons capers, drained
8 large, pitted kalamata olives, quartered
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons dry white wine
4 teaspoons unsalted butter
8 fresh thyme sprigs
4 slices (1/2-inch thick) ciabatta bread

Steps:

  • Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER



Baked Fillet of Sole With Tomato, Oregano And Hot Pepper image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup onion, very thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup canned Italian plum tomatoes, cut up, with juice
Salt to taste
2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
2 teaspoons fresh oregano, or 1 teaspoon dried
Fresh black pepper or chopped hot red chilies, to taste
2 pounds gray sole fillet

Steps:

  • Preheat oven to 450 degrees. Adjust oven rack to the top level.
  • Put onion and olive oil in a skillet, turn heat to medium, and cook until the onion is golden. Add garlic, and saute until it turns pale gold; then add the tomatoes and a little salt, and stir. Simmer 20 minutes, until the oil floats on the surface of the mixture. Add the capers, oregano and pepper. Stir and cook a minute longer, and remove from heat.
  • Rinse and dry the fish. Select a baking dish large enough to hold the fillets folded in half lengthwise in a single layer. Spread a tablespoon of the tomato mixture in the bottom of the dish.
  • Dip each fillet in the tomato mixture to coat both sides, fold lengthwise, and arrange in the baking dish. Pour remaining sauce over fish, and bake, uncovered, 5 minutes or slightly longer, until fish is done.
  • Remove from the oven, tip the dish and spoon the sauce from the dish into a saucepan. Cook the sauce over high heat until it has returned to its original thickness. Spoon it back over the fish, and serve directly from the baking dish.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

TOMATO-TOPPED SOLE



Tomato-Topped Sole image

This dish is so simple to prepare, you won't believe it. My family adores it. You can substitute flounder if you wish, but we prefer the delicate taste of sole.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 9

1 small onion, thinly sliced
1 tablespoon olive oil
1 sole or catfish fillet (about 5 ounces)
1/8 teaspoon salt
Dash pepper
1 plum tomato, sliced
2 tablespoons butter, melted
1/8 teaspoon garlic salt
2 tablespoons minced fresh parsley

Steps:

  • In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic powder; pour over tomato. Sprinkle with parsley. , Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork.

Nutrition Facts :

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE



Penne with Mushrooms and Gorgonzola Cheese image

Provided by Maura Chamberlain

Categories     Garlic     Herb     Mushroom     Pasta     Tomato     Quick & Easy     Blue Cheese     Bon Appétit     Illinois

Yield 2 Generous Servings

Number Of Ingredients 8

1/4 cup olive oil
3 large garlic cloves, chopped
1/2 pound mushrooms, sliced
4 plum tomatoes, chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
3/4 pound penne or other tubular pasta
1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have fresh basil, you can use 1/2 teaspoon dried basil.
  • Add a pinch of red pepper flakes for a little spice.
  • Serve the sole with rice, pasta, or roasted vegetables.

Conclusion:

Sole with basil, tomatoes, and oregano is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful sauce made with fresh tomatoes, basil, and oregano, and it is served over rice, pasta, or roasted vegetables. This dish is also a good source of protein and omega-3 fatty acids.

Related Topics