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Sole Oreganata recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 4/12/2001 : Recipe for Sole Oreganata
"Sole Oreganata"
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6 sole fillets, 5 to 6 ounces each
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup olive oil
1/2 cup dry white wine
1/2 cup bottled clam juice
1/2 cup water
1 - 14 ounce can Italian peeled tomatoes, drained and chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Pat sole fillets dry with paper towels. On a large flat plate or sheet of wax paper, combine flour, salt, and pepper. Dredge fish in seasoned flour; shake off any excess. In a large frying pan, melt butter with olive oil over medium heat. Cook fish, turning once, 2 to 3 minutes per side, or until browned outside and just opaque throughout. Remove to a heated platter and cover with foil to keep warm. Add wine, clam juice, water, tomatoes, and oregano to pan. Boil uncovered over high heat until sauce thickens but still pours from a spoon, 5 to 10 minutes. Pour sauce over fish and serve. Serves 6
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