Sole baked on the white skin

This is a special preparation from classic cuisine. For this dish we use the fillets of the white skin-side. In this case, we use the double fillets. 

Sole baked on the white skin

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double sole fillets with skin (white skin- side)



salt and pepper



olive oil, for frying




Preparation method

  • Use a sharp knife to score the skin of the soles and pat them thoroughly dry with kitchen towel.
  • Season to taste with salt and pepper and allow to stand for ten minutes.
  • Pat dry again.
  • Heat up a frying pan and add a thin layer of oil.
  • Fry the fish white skin-side down and add a knob of butter right at the end for he taste.
  • Bake in oven at 150°C until done.

Serving suggestions

  • As a main dish with fried porcini mushrooms and white wine sauce.
  • In a composition with steamed spinach and a component of potato.

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