Baked Sole Mexicana

This is an excellent light fish dish. It is quick and easy.
- Ready In:
- 35mins
- Serves:
- Units:
1
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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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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!Reply