Filet Of Sole Oreganata
- 2 Tablespoons Butter or Margarine
- 2 Tablespoons Olive oil
- Several Parsley sprigs, fresh
- 2 cloves, Garlic, chopped fine
- 2 cups Bread crumbs, seasoned
- 2 cups shellfood broth (see recipe on following page) or substitute clam juice – not as good but quicker
- 1 cup Italian bread crumbs
- ½ cup grated Parmigiano-Reggiano cheese
- 3 cloves of garlic, minced
- 2 Tablespoon chopped fresh parsley
- 1¼ teaspoon dried oregano
- 1 teaspoon salt
- Fresh ground pepper to taste
- 4-6 Tablespoon extra virgin olive oil
- 8 4-ounce filets of Sole – kind of hard to find fresh, we used Nordic brand frozen, boxed filets from Marsh and they were just fine
- Prepare shellfish broth, remove from heat and let cool to room temperature.
- Combine bread crumbs, cheese, garlic, parsley, oregano, salt and pepper in a mixing bowl. Add olive oil, one tablespoon at a time, to make a moist, sandy mixture.
- Sprinkle smoother side of filets with an even coating of the seasoned crumbs. Roll up filets with the crumbs on the inside and arrange them side by side in a 13 x 9 inch baking dish, or any baking dish in which they fit comfortably with a little space between them. (The dish may be prepared to this point up to one day in advance. Cover and refrigerate the filets, seasoned crumbs and strained broth separately.)
- Preheat the oven to 400 degrees F. Pour broth into the baking dish and top the filets with remaining bread crumbs. Bake until bread crumbs are golden brown and the filets are just cooked through, about 20 minutes.
- Place filets on a serving platter and arrange the lemon wedges around the fish. Cover platter loosely with aluminum foil to keep the fish warm. Pour the liquid from the baking dish into a small saucepan. Bring to a boil over high heat and boil until the sauce is thickened and creamy. Serve sauce separately.