In short. Sole seasoned with garlic and parsley, covered with breadcrumbs and Apulian pecorino, and baked for 15 minutes. The whole thing is done in the time it takes to lay the table.
Another dish in the arraganato family: breadcrumb on top, oven, done.
Ingredients
- 1 sole, about 200 g
- 200 g of breadcrumbs
- 100 g of Apulian pecorino
- parsley and minced garlic
- extra virgin olive oil, salt, pepper
Method
1. The fish. Clean the sole and remove the skin. Lay it in an oiled pan.
2. Seasoning. Season with salt, pepper, minced garlic and parsley.
3. The crust. Cover with the breadcrumbs and the cheese, pour over some oil, and bake for 15 minutes.
More on the second courses page.
