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Cooking Italy: Baked Filet of Sole with Tomato, Oregano, Hot Pepper

Baked Filet of Sole, an easy, sultry Italian dish adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Course: Entree
Cuisine: Italian
Author: Angela Roberts


  • 2/3 cups onions sliced very thin
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic chopped very fine
  • 1 cup canned imported Italian tomatoes
  • Salt
  • 2 tablespoons capers soaked and rinsed if packed in salt, drained if packed in vinegar
  • 2 teaspoons fresh oregano or 1 teaspoon dried
  • Black pepper or chopped hot red chili pepper
  • 2 pounds gray sole fillets or other flatfish fillets


  • Preheat oven to 450.
  • Put the onion and olive in saute pan on medium until onion soften to light gold. Add garlic. Add tomatoes, salt and cook for 20 minutes until oil floats free from tomatoes. Add capers, oregano and pepper. Stir for a minute. Take off heat.
  • Wash fish fillets in cold water. Pat dry with paper towels. The recipe calls for folding the fillets in half, and this is probably because they easily fall apart. Smear baking dish with tomato sauce.
  • Dip each fillet in sauce, fold. Pour remaining sauce. Put in uppermost rack of oven. Bake for five minutes or until done, but do not overcook.
  • If sauce is too liquidy, pour into a saucepan and dilute on top of the stove to get back to
  • original density.