Open-Face Fillet of Sole

By nurseliz

Campbells

Ingredients

• 4 fresh sole fillets (about 5 ounces each)
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 1/4 cup sliced black olives
• 1/4 cup capers
• 3 cups Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
• 2 tablespoons unsalted butter
• 1 teaspoon dried oregano leaves, crushed
• 4 slices Pepperidge Farm® Garlic Texas Toast
• Fresh basil leaves

Preparation

Step 1

1. Heat the oven to 425°F. for the bread. Coat the sole with the flour.

2. Heat the oil in a 12-inch skillet over medium heat. Add the sole and cook for 3 minutes or until it's golden brown on both sides. Pour off any fat.

3. Add the olives and capers to the skillet and cook for 1 minute. Add the sauce, butter and oregano to the skillet. Reduce the heat to low. Cook for 5 minutes or until the sole flakes easily when tested with a fork.

4. Meanwhile, bake the bread according to the package directions.

5. Top the bread slices with the sole and sauce. Garnish with the basil.