Gourmet Foods

• 1 lb. filet of sole
• 1 tbs. oregano
• 1 tbs. chopped parsley
• Juice of 1 lemon
• ½ cup bread crumbs
• ½ cup canned plum tomatoes
• Salt and pepper to taste
• ¼ cup olive oil or melted butter

Blend thoroughly bread crumbs, oregano, parsley, salt and pepper to taste. Roll fish in this mixture.

Put half of oil or butter in baking dish; place breaded filet in dish. Spread tomatoes over fish: pour balance of oil or melted butter over this.

Bake in hot oven 10 minutes or until tender. Serve steaming hot with lemon juice. Serves 4.

• 3 fillets of sole
• ¾ cups flour
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 eggs, beaten
• ¾ cup dry bread crumbs
• Fat for deep frying

Cut the sole into 1 inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the dry bread crumbs.

Heat the fat to 380 degrees F. and fry the sticks until browned. Drain on paper towel and serve with ketchup or tartar sauce. Makes 24 pieces.