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Sole "alla Sorrentina"

You can use Sole, Place, Turbot, or even Ray wings here. Very quick actually, but this has a depth of flavour that this kind of fish doesn't usually have, and it's such a success!

Ingredients (serves 2):

  • 1 Sole (480gr) - skin on

  • 3 cloves of garlic, chopped

  • 2 slugs of anchovie paste (or 4-5 anchovie fillets drained from their oil)

  • 3 Tbsp of sliced black olives (the ones that are sold in brine)

  • 1 tin of chopped tomatoes (400gr)

  • 1 Tbsp oregano

  • 1 pinch of fine salt

  • 1 tsp freshly ground white pepper

  • 2 slugs of olive oil for the sauce, 5 slugs of olive oil for the fish

You will need:

  • 2 pans wide enough to accommodate the fish easily


  • Start with the sauce: heat up the oil in one of the pans, then add the garlic and cook until golden (but not brown!)

  • Add the anchovie paste and stir well

  • Add the chopped tomatoes

  • Add the olives and the oregano

  • Reduce to a gentle simmer, cover with the lid and cook for 10-15 mins stirring every now and then

  • Mix the salt, pepper and oregano in a small bowl

  • Coat your fish with the dry mix on both sides and pat well

  • Put your flour on a plate, then coat the fish with it, pressing well

  • Heat up the oil, then fry the fish on medium high heat, covering with the lid

  • 2 mins each side

  • Transfer the fish in the pan with the sauce, cover the top with the sauce, and cook covered for another 2 mins each side

  • Serve with boiled potatoes and any vegetable that works for you (e.g. peas, carrots, or a fresh salad)

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