Baked Fillet of Sole with Tomato, Oregano and Hot Pepper
For the original recipe and instructions, see “Baked Fillet of Sole with Tomato, Oregano and Hot Pepper” at cooking.nytimes.com
Ingredients
- ⅔ cup onion, very thinly sliced
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon finely chopped garlic
- 1 cup canned Italian plum tomatoes, cut up, with juice
- Salt to taste
- 2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
- 2 teaspoons fresh oregano, or 1 teaspoon dried
- Fresh black pepper or chopped hot red chilies, to taste
- 2 pounds gray sole fillet
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