-
1
Let the garlic and olive oil steep at room temperature 30 minutes to 2 hours.
-
2
Meanwhile, cook the unpeeled potatoes in enough boiling salted water to cover them by three fingers until tender but not mushy when poked with a paring knife, about 35 minutes.
-
3
Drain and let stand until cool enough to handle.
-
4
Peel the potatoes and cut them into twelve slices each.
-
5
Toss the bread crumbs, 2 tablespoons parsley, the oregano, lemon zest, and 1 1/2 tablespoons of the infused oil together in a small bowl until the crumbs are evenly moistened.
-
6
Taste and add salt and pepper as necessary.
-
7
Preheat the oven to 425 F. Brush a baking sheet large enough to hold all the sole fillets with some of the infused oil.
-
8
(If you dont have a sheet large enough to hold all the fillets, use two smaller sheets.)
-
9
Arrange one-sixth of the onion slices over the baking sheet in a shape roughly the same as one of the sole fillets.
-
10
Top the onions with potato slices and tomato slices as follows: start with two potato slices, arrange a tomato slice overlapping those, then two potato slices overlapping the tomato, and finishing with a tomato slice.
-
11
Repeat with the remaining onion, potato, and tomato slices.
-
12
Season the vegetables generously with salt and pepper, drizzle them with half the remaining infused oil, and sprinkle them lightly with the seasoned bread crumbs.
-
13
Season the fillets with salt and pepper and set one over each bed of vegetables.
-
14
Brush the fillets lightly with infused oil, and top with the remaining seasoned bread crumbs, dividing them evenly over each fillet.
-
15
Drizzle with the remaining oil.
-
16
Bake until the onions are well browned, the sole is cooked through, and the bread-crumb topping is golden brown, about 25 minutes.
-
17
Whisk 1/4 cup olive oil, the lemon juice, and parsley together in a small bowl until well blended.
-
18
Season with salt and pepper to taste.
-
19
Slide a long metal spatula under each set of vegetables and carefully slide a portion onto a hot plate.
-
20
Drizzle some sauce around and serve immediately.
-
21
Arrange 2 1/2 pounds of large, plump sea scallops over the prepared pan, leaving some space between them so they cook evenly.
-
22
Top with an even layer of the seasoned bread crumbs and drizzle them with infused oil.
-
23
Bake until the scallops are barely opaque at the center and the bread crumbs are well browned, 10 to 15 minutes depending on the size of the scallops.
-
24
Serve hot.
