There baked sole au gratin it is a very simple and quick recipe, suitable for a light but very tasty dinner! Sole is a very light fish, with soft and tasty meat, ideal for feeding children and adults. It also contains a very high number of proteins, resulting in a perfect food for sportsmen and for those who follow a controlled diet. Baked sole au gratin is a delicious dish both in winter and in summer, accompanied by baked potatoes or a light mixed salad dressed with oil, salt and lemon, ready in 25 minutes, to be flavored as you prefer. Excellent for a lunch with family or friends, but also for more important occasions, being very delicate. In our version we offer oregano and parsley, but other herbs or spices can also be used.

Preparation

1

Quickly rinse the sole fillets under running water and pat them dry gently with kitchen paper.

2

Line a baking tray with baking paper and lightly grease with extra virgin olive oil, using a kitchen brush. Arrange the sole on the baking sheet and brush them with more oil.

3

On a cutting board, chop the parsley with a crescent or a knife.

4

In a bowl mix parsley, breadcrumbs, salt, pepper, oregano and lemon juice. Then pour in the olive oil and mix everything together.

5

Sprinkle the surface of the sole with the mixture obtained, covering them completely.

6

Preheat the oven in static mode to 180°. Put the sole in the oven and cook for about 15-20 minutes, depending on the size of the fillet, until a golden crust has formed. Serve immediately.

Advice and tips

The baked sole au gratin can be stored in the refrigerator, covered with plastic wrap.

If you have bought whole sole, we recommend that you clean it carefully before cooking. Remove the fin from the tail, back and belly with scissors. Then make a small cut with a sharp knife just above the tail and from there grab the skin and pull it towards the head.

You can replace the parsley and oregano with basil, mint, thyme, lemon thyme and marjoram. For an even cooler touch, use the pink pepper instead of black pepper.

Do you want some advice for an even more delicious sole au gratin? Add two or three cherry tomatoes in oil!