Baked sole fish with orange and potatoes This light, scented main dish is easy to make. Its delicate, yet tasty, flavour will be appreciated also by children.

Scrape and peel the sole fish.

Fillet the sole fish, trying not to leave any meat on the bone.

Flavour the fillets with salt and pepper.

Recompose the sole, breading it in bread crumbs flavoured with parsley, garlic and extra virgin olive oil.

Place the recomposed sole fish in a pan covered with oven baking paper and cook at 200°C for 4 minutes after pre-heating the oven.

Serve with fresh peeled orange and roasted potatoes.

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