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    Sole Oreganata


    Source of Recipe


    Debra Rossi

    List of Ingredients




    2 lbs. dover sole

    1 1/2 to 2 cups Italian bread crumbs
    3/4 cup romano cheese
    1/4 cup minced garlic
    1/2 cup olive oil
    2 eggs
    1 1/2 tbsp. oregano
    3/4 cup chopped parsley
    lemon juice

    Recipe



    Mix all oreganata ingredients together. Should be a mealy consistency but moist enough to hold together if you squeeze in your hand.
    Preheat oven to 350 degrees. Lightly oil bottom of baking dish. Arrange fish in dish and spread stuffing mixture over top. Sprinkle generously with lemon juice. Bake for 15-20 minutes, topping should be crisp and golden brown. Serve with lemon wedges.

 

 

 

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