John Myers
Sole with Tomatoes and Mozzarella
The perfect sole with tomatoes and mozzarella recipe with a picture and simple step-by-step instructions.
- 800 g Sole fillet
- 100 g Butter
- 3 Shallots, finely chopped
- 1 Garlic clove crushed
- 8 tbsp Breadcrumbs
- 250 g Mozzarella
- 2 tbsp Flat leaf parsley
- 300 g Tomatoes
- Fresh basil
- Heat some of the butter in a pan and briefly fry the sole fillets in it.
- Grease a casserole dish with butter and put the fillets in it. Heat the butter again in the pan and sauté the chopped shallots and crushed garlic in it. Mix the breadcrumbs and parsley into the shallots. Pour the crumb mixture over the sole fillets.
- Wash, dry and slice the tomatoes. Cut the mozzarella into slices and alternate with the tomato slices on the fish. Bake in the oven at 200 degrees / gas mark 6 until the cheese has melted. With basil garnish.
- Tip 4: Serve with potatoes and a dry Italian white wine.
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