Baked petrale sole with lemon, potatoes and chives
August 25, 2021
Prep time: 10 min
Cook time: 20 min
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
Preheat oven to 350 degrees.
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.
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.
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.
Garnish with fresh chives, parsley and bread crumbs. Serve immediately with a fresh green salad.