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Baked whole Petrale sole with cherry tomato-caper sauce is a simple, Mediterranean-inspired dish that’s healthy, flavorful, and ready in under 30 minutes. Perfect for a weeknight dinner or casual entertaining.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2-3 lbs lbs Petrale sole, cleaned and cut (See instructions above on how to prepare the whole sole) | |
| 1 medium leek, white and light green parts only — slice most to nest under the fish, and reserve two tablespoons of the white part for the cherry tomato sauce | |
| 1 lemon thinly sliced (plus extra wedges for serving) | |
| 1 Small bunch fresh tarragon, divided (about 2 tsp chopped, a few sprigs whole) | |
| 2 tablespoons fresh parsley, chopped | |
| 2 tablespoon olive oil | |
| Salt and pepper to taste |
For the Cherry Tomato-Caper Sauce:
| 1 tablespoon olive oil | |
| 1 clove clove garlic, finely minced | |
| 2 tablespoons chopped leeks | |
| 1 cup cherry tomatoes, halved | |
| 1 tablespoon capers, drained | |
| 1/4 cup dry white wine | |
| 1 tablespoon Chopped tarragon | |
| Salt and pepper, to taste |
Preparation
1
Preheat the oven to 400°F (200°C).
Line a baking dish or sheet pan with parchment paper for easier cleanup.
Line a baking dish or sheet pan with parchment paper for easier cleanup.
2
Prepare the fish.
If you haven’t already, follow the prep guide above to trim and score your whole Petrale sole.
If you haven’t already, follow the prep guide above to trim and score your whole Petrale sole.
3
Create the aromatic bed.
Slice most of the leek and spread it across the baking dish. Nest lemon slices and a few sprigs of fresh tarragon among the leeks.
Slice most of the leek and spread it across the baking dish. Nest lemon slices and a few sprigs of fresh tarragon among the leeks.
4
Season and place the fish.
Pat the fish dry, season both sides with salt and pepper, and lay it gently on top of the leek bed.
Pat the fish dry, season both sides with salt and pepper, and lay it gently on top of the leek bed.
5
Drizzle and roast.
Drizzle the fish with olive oil. Roast uncovered at 400°F (200°C) for 15–20 minutes, depending on the thickness of the fish. It’s done when the flesh flakes easily with a fork and the internal temperature reaches 135–140°F (57–60°C) at the thickest part.
Drizzle the fish with olive oil. Roast uncovered at 400°F (200°C) for 15–20 minutes, depending on the thickness of the fish. It’s done when the flesh flakes easily with a fork and the internal temperature reaches 135–140°F (57–60°C) at the thickest part.
6
While the fish bakes, make the sauce.
In a skillet, heat olive oil over medium heat. Add reserved chopped leeks and garlic, and sauté for 1–2 minutes until softened. Add cherry tomatoes, capers, and white wine. Let it simmer for 4–5 minutes, stirring occasionally until the tomatoes soften and release their juices.
In a skillet, heat olive oil over medium heat. Add reserved chopped leeks and garlic, and sauté for 1–2 minutes until softened. Add cherry tomatoes, capers, and white wine. Let it simmer for 4–5 minutes, stirring occasionally until the tomatoes soften and release their juices.
7
Finish the sauce.
Stir in the butter and chopped tarragon. Season with salt and pepper to taste. Remove from heat and keep warm.
Stir in the butter and chopped tarragon. Season with salt and pepper to taste. Remove from heat and keep warm.
8
Serve
You can serve the fish straight from the baking dish for a rustic, family-style presentation, or carefully transfer it to a platter for a more elegant touch. Spoon the warm cherry tomato-caper sauce over the top, garnish with fresh parsley, and add lemon wedges on the side.
You can serve the fish straight from the baking dish for a rustic, family-style presentation, or carefully transfer it to a platter for a more elegant touch. Spoon the warm cherry tomato-caper sauce over the top, garnish with fresh parsley, and add lemon wedges on the side.