Lucia (Duronio) Cutrone, Prata D’ansidonia in l’Aquila
(Yield: 4 servings)
8 pieces fresh Sole
1½ cups white wine
1¼ cups Italian breadcrumbs
canola oil (enough for frying fish)
½ cup extra-virgin olive oil
½ tablespoon minced garlic
3 cups diced zucchini
3 cups diced tomatoes
¼ teaspoon finely chopped rosemary
¼ teaspoon finely chopped oregano
salt and freshly ground pepper
1 lemon
1. Rinse sole fillets with water. Pat dry. Dip in wine and dredge in breadcrumbs. Set aside.
2.Warm canola oil in skillet over medium heat and fry sole, approx. 3 minutes on each side. Place on paper towels and set aside.
3.Warm olive oil in another skillet over medium heat and cook garlic until fragrant (approx. 15 seconds). Add zucchini, tomatoes, rosemary, oregano, salt and pepper (to taste). Bring to simmer and cook for approx. 15 minutes.
4.Lightly grease 9x12 casserole dish. Lay cooked sole fillets into casserole dish and cover with zucchini and tomato mixture. Sprinkle with remaining breadcrumbs, squeeze juice of lemon over mixture and cover dish with aluminum foil.
5.Bake in preheated oven at 350°F for 30 minutes.
Serve topped with some of the mixture in the dish, along with lemon wedges.