Baked Petrale Sole with Lemon, Potatoes and Chives

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Bright, fresh and delicious, this lightning-fast recipe for white fish fillets makes cooking a beautiful dinner easy. Roasted potatoes absorb much of the cooking liquid and lend brilliant butter, lemon and wine flavors to the delicate fish. Serve with a fresh green salad or steamed vegetables for a healthy meal.

Serves: 4
Difficulty: easy
Cook time: 20 min
Prep time: 10 min
Special tools: parchment paper


4 med red potatoes, washed and sliced 1/4″ thick
2 T extra virgin olive oil
1/4 t salt and pepper, plus more to taste
1/4 c butter
3 T lemon juice (approx. 1/2 lemon)
1/4 c white wine
1/2 lemon, sliced
1 lb petrale sole fillets (or Dover sole, rockfish, cod or other firm white fish)
1 T ea fresh chives and parsley, chopped
1/4 c 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 color, 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 color 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.