Sole with Basil, Tomatoes and Oregano

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Pat the sole dry with paper towels and sprinkle with salt and pepper.

3. 3

   In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside.

4. 4

   Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute.

5. 5

   Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes.

6. 6

   Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper.

7. 7

   Bring to a simmer, and then add the fish back to the pan and baste with the sauce.

8. 8

   Finish cooking in the oven, 5 to 7 minutes.

9. 9

   Remove the fish from the pan and place on a platter.

10. 10

    Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice.

11. 11

    Let the sauce reduce over medium heat, 2 minutes.

12. 12

    Serve the fish with the sauce and garnish with chopped basil.

* Per serving · 4 servings · Values may vary.