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Lemon Sole Oreganata

10 MINPrep Time
15 MINCook Time
4Servings
by Giada De Laurentiis
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I borrowed this combination of flavors from the classic preparation for clams. It’s light, easy, and fast. The Parmigiano-Reggiano breadcrumb mixture on top gives the fish a nice crunchy crust.
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Lemon Sole Oreganata

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

422

Author:

Giada De Laurentiis

Image of Lemon Sole Oreganata

Ingredients

Instructions

  1. Position an oven rack in the top third of the oven. Preheat the oven to 450 degrees.
  2. In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons of the olive oil. The mixture should resemble wet sand. Set aside.
  3. Brush the remaining 1 tablespoon olive oil over the bottom of a rimmed baking sheet. Place the sole fillets in a single layer on the sheet and season with the salt. Sprinkle the bread-crumb topping evenly over each fillet and pat gently to adhere. Pour the wine around the fish. Bake the fish for 10 minutes, or until barely cooked through.
  4. Remove the sheet from the oven and heat the broiler to high.
  5. Place the baking sheet under the broiler for an additional 1 to 2 minutes, or until the bread crumbs are nicely toasted and golden brown, and the fish is cooked through. Using a wide spatula, transfer the fillets to dinner plates, sprinkle with the parsley, and drizzle with any pan juices that remain. Serve with a lemon wedge to squeeze over the top.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
422
Amount/Serving % Daily Value
Carbs
17 grams
Protein
30 grams
Fat
22 grams
Saturated Fat
6 grams
Cholestrol
86 milligrams
Sodium
855 milligrams
Fiber
1 grams
Sugar
2 grams

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