Seafood: Sole Oreganata

By SharonE

Ingredients

• ¾ cup bread crumbs
• 1 ½ teaspoons dried oregano
• 1 teaspoon grated lemon zest
• ½ cup freshly grated Parmigiano-Reggiano
• 4 tablespoons olive oil
• 4 lemon sole fillets (about 8 ounces each)
• 1 teaspoon kosher salt
• ⅔ cup dry white wine
• ¼ cup fresh flat-leaf parsley leaves, roughly chopped
• Lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

Position an oven rack in the top third of the oven. Preheat the oven to 450 ° F.
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.
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.
Remove the sheet from the oven and heat the broiler to high.
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.