Scaloppine of sole with herbs

Serve the fish with fresh roasted vegetables.

Scaloppine of sole with herbs


Quantity Ingredients
4 small sole filets
5 1/2 tbsp all-purpose flour
2 tsp dried oregano
1 clove garlic, halved
2 tomatoes, peeled and diced
1/2 cup white wine
1 tbsp extra-virgin olive oil
a few chive stalks, chopped, for garnish
salt, to taste


1. Wash and drain the fish filets and sprinkle them with oregano. Dip them in the flour, pressing carefully on both sides. 2. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Discard the garlic. Add the fish filets and fry on both sides until lightly browned and fish is no longer opaque inside. 3. Add the wine and a little water so that the juices become creamy. Stir. Add salt to taste. 4. Add the tomatoes; continue cooking for 1 minute. Sprinkle with chives and serve immediately. Makes 4 servings.