Name: Baked Sole Mexicana
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 6 ounces sole or 6 ounces flounder fillets, patted dry; 1 lime, juice of; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 1 medium onion, minced; 3 garlic cloves, minced; 1 (14 ounce) can peeled tomatoes, drained and chopped; 1 bay leaf; 1/2 teaspoon dried marjoram; 3 fresh jalapeno peppers, seeded and minced; 1/4 cup chopped fresh parsley

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Recipe by luvcookn

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This is an excellent light fish dish. It is quick and easy.

Ready In:: 35mins
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ingredients

6 ounces sole or 6 ounces flounder fillets, patted dry
1 lime, juice of
1 teaspoon salt
¹⁄₂ teaspoon pepper
2 tablespoons olive oil
1 medium onion, minced
3 garlic cloves, minced
1 (14 ounce) can peeled tomatoes, drained and chopped
1 bay leaf
¹⁄₂ teaspoon dried marjoram
3 fresh jalapeno peppers, seeded and minced
¹⁄₄ cup chopped fresh parsley

directions

Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
Sprinkle the remaining chopped parsley over the top and serve.

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RECIPE MADE WITH LOVE BY

@luvcookn

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@luvcookn

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"This is an excellent light fish dish. It is quick and easy."

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photo by Debber

5/17/2009

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review by Debber

5/16/2009

Very tasty preparation! I used some crappie filets my brother dropped off; so not exactly "sole" but I sang while I cooked it, so hopefully I injected some "soul" into the dish! :rofl: Anyway....I made a few changes (besides the crappies), mainly I used some tomato sauce, as I don't buy canned peeled tomatoes--so didn't have any on hand; AND I skipped the jalapenos altogether--as I am majorly a wuss when it comes to "heat" in foods. Served this with CraftScout's Recipe #229051 and Maven's Recipe #370954--*ZWT 5 Mex-Tex for the Groovy GastroGnomes* We be back on the mini-bus and heading towards our next destination!

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creation by luvcookn

5/10/2009

This is an excellent light fish dish. It is quick and easy.