Ingredients
11/2 lb Sole Fillets (approx 3-5 pieces)
Flour for dusting
1/3-Cup Panko Bread Crumbs
Taste Salt and Pepper
21/2 Tbs Plugra Butter
3 Tbs Olive Oil
½ Large Onion - julienne
½ Small Fennel Bulb - julienne
2cl Garlic - thinly sliced
5-6 Large Fresh Tomatoes - diced
2 Tbs Tomato Paste
2 Tbs Capers
Taste Salt and Pepper
½ Cup White Wine
½ Cup Vegetable Stock (or Chicken)
Preparation:
Pre heat oven 425*F
Pre heat sauté skillet
Add oil with onion and fennel sauté till golden brown.
Add garlic sauté until aromatic
Add tomatoes, wine, paste, and stock.
Stir together and simmer for approximately 5 minutes
Add capers and seasoning.
Transfer to a shallow baking dish.
Mix together softened plugra butter, breadcrumbs and seasonings until combined.
Dust sole with flour and season.
Roll the fillets into a cylinder and place seam side down atop of sauce and press on the breadcrumb mixture.
Bake in oven uncovered for approx 15-20 minutes.