Baked petrale sole with lemon, potatoes and chives

Prep time: 10 min

Cook time: 20 min

Serves: 4


  • 1.5 lbs Petrale sole fillets
  • 4 medium red potatoes, washed and sliced 1/4″ thick
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt and pepper, plus more to taste
  • 1/4 cup of butter
  • 3 tbsp lemon juice (approx. 1/2 lemon)
  • 1/4 cup white wine
  • 1/2 lemon, sliced
  • 1 tbsp fresh chives
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup fresh toasted bread crumbs


  1. Preheat oven to 350 degrees.
  2. Toss sliced potatoes with olive oil, salt and pepper then spread in single layer on a parchment-lined sheet pan. Roast in oven until softened and beginning to colour, approx. 12-15 min.
  3. Meanwhile, melt butter in small saucepan over medium heat; add lemon juice and white wine and reduce by half until thickened slightly and colour deepens, approx. 3 min. Remove from heat and reserve.
  4. Add lemon slices to potatoes. Lay fish fillets over potatoes and lemon; sprinkle lightly with salt and pepper and drizzle with reduced butter/wine mixture. Bake until fish is flakey, approx. 5-6 min. Remove from oven.
  5. Garnish with fresh chives, parsley and bread crumbs. Serve immediately with a fresh green salad.


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