Ingredients

For the Sole
½ cup extra-virgin olive oil
6 garlic cloves, crushed
2 large Idaho potatoes, (about 1 1/4 pounds)
6 large filets of sole, (about 2 1/2 pounds total)
1 cup bread crumbs
salt
freshly ground pepper
1 teaspoon dried oregano, preferably the type dried on the branch, crumbled
2 tablespoons fresh Italian parsley, chopped
1 teaspoon grated lemon zest
2 large tomatoes, cored and cut into 6 sliced each
1 small Vidalia onion, or other sweet onion, sliced very thin
6 large sole fillets, (about 2 1/2 pounds total)

For the Sauce
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh Italian parsley, chopped

Description

Sole Oreganata - Sogliola GrattinAta All'oregano

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