Baked sole romano

Yield: 4 servings

Measure Ingredient
⅓ cup Unbleached flour
⅛ teaspoon White pepper
⅛ teaspoon Nutmeg
⅛ teaspoon Cayenne
1½ pounds Fillets
1 tablespoon Olive oil
1 teaspoon Olive oil
1 small Clove garlic; smashed
1 can Tomato puree; (28 oz)
4 ounces Mozzarella cheese; shredded
1 teaspoon Oregano
2 teaspoons Parsley
2 tablespoons Parmesan cheese; grated

Recipe by: The Health Lover's Guide To Super Seafood Preparation Time: 0:15

Preheat oven at 400. Prepare dish with cooking spray and rub garlic clove on the surface of baking dish lined with foil (discard clove).

In a bowl, combine flour, pepper, nutmeg, and cayenne. Dredge fillets in seasoned flour, coating both sides. In a skillet, heat 1 tablespoon oil. Add fillets and quickly brown on each side. Pat fillets dry with paper towels. Spread 1 cup tomato puree evenly over bottom of dish. Arrange fillets on puree in one layer and sprinkle with mozzarella cheese. Spoon remaining puree over mozzarella and sprinkle with oregano, parsley, and Parmesan cheese. Bake for 15 minutes, or until sauce bubbles.

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