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Tomato-Topped Sole Recipe

Tomato-Topped Sole Recipe photo by Taste of Home

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This dish is so simple to prepare, you won't believe it. My family adores it. You can substitute flounder if you wish, but we prefer the delicate taste of sole.

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Tomato-Topped Sole Recipe

Prep/Total Time: 25 min.

Yield: 1 Servings

10 15 25

Ingredients

1 small onion, thinly sliced
1 tablespoon olive oil
1 sole or catfish fillet (about 5 ounces)
1/8 teaspoon salt
Dash pepper
1 plum tomato, sliced
2 tablespoons butter, melted
1/8 teaspoon garlic salt
2 tablespoons minced fresh parsley

Directions

In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic powder; pour over tomato. Sprinkle with parsley.
Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 492 calories, 38 g fat (16 g saturated fat), 129 mg cholesterol, 880 mg sodium, 10 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Tomato-Topped Sole in Cooking for One or Two Cookbook , p216

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tomato-Topped Sole

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(1-1) of 1 reviews

Reviewed on Jan. 15, 2011 by janemai

I have a hard time finding receipes for fresh fish. My husband had been ice fishing and I decided to try this recipe using the pan fish he had gotten. It was excellent and very easy to make. Will recommend to any one to use with what ever fish they have on hand.