Baked fillet of sole with tomato, oregano, and hot pepper from Essentials of Classic Italian Cooking (page 309) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 29, 2015

    Very easy and very delicious. I subbed flounder for the sole- it was a bit thicker so I needed to cook it about twice as long. The classic flavors of oregano, tomatoes, and chiles (I subbed red pepper flakes) were of course beautiful together, and went well with the side of polenta and a simple salad.

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