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Tomato-Topped Sole Recipe

Tomato-Topped Sole Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:1 servings


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


  • 1. 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.
  • 2. Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork. Yield: 1 serving.

Nutritional Facts

1 each: 492 calories, 38g fat (16g saturated fat), 129mg cholesterol, 880mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 29g protein.

Reviews for Tomato-Topped Sole

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Reviewed May. 28, 2013

"I had no fresh tomatoes so I used a can of stewed tomatoes with the juice. I used 1/4 of the butter and a squirt of lemon juice. I made the recipe for 4. It was enjoyed by all and looked pretty on the plate."

Reviewed Jan. 15, 2011

"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."

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