Giada's Italy by Giada De Laurentiis

Author:Giada De Laurentiis
Language: eng
Format: azw3
Publisher: Potter/TenSpeed/Harmony
Published: 2018-04-03T00:00:00+00:00

lemon sole oreganata

YIELD:

SERVES 4

SERVE WITH:

TOMATO, AVOCADO, AND ESCAROLE SALAD

I borrowed this combination of flavors from the classic preparation for clams. It’s light, easy, and fast. The Parmigiano-Reggiano bread-crumb mixture on top gives the fish a nice crunchy crust.

¾ cup bread crumbs

1½ teaspoons dried oregano

1 teaspoon grated lemon zest

½ cup freshly grated Parmigiano-Reggiano

4 tablespoons olive oil

4 lemon sole fillets (about 8 ounces each)

1 teaspoon kosher salt

⅔ cup dry white wine

¼ cup fresh flat-leaf parsley leaves, roughly chopped

Lemon wedges, for serving

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