Baked Sole with Salsa Verde Recipe

Baked Sole with Salsa Verde Recipe
Staff Writer
Baked sole

Alberto Peroli

Baked sole

This is one of the simplest ways of cooking fish and, if your fish is spankingly fresh, there is no better way to cook a flat fish in my very humble opinion. The salsa verde is fabulous drizzled over baked fish, but equally good served with broiled chicken or as a dip with vegetable crudités. It’s a great stand-by sauce or dip because it will last for up to 2 weeks in the refrigerator.

Ingredients

For the salsa verde:

  • 4 sprigs fresh basil
  • 1 tablespoon white wine vinegar
  • Sprig of parsley
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, chopped
  • 2 tablespoons capers
  • 1⁄3 cup plus 2 tablespoons extra-virgin olive oil

For the sole:

  • 1 whole sole, approximately 4 ½ pounds
  • Sea salt

Directions

For the salsa verde:

Tear the basil leaves from the stems and put in a food processor with the rest of the ingredients. Blend for 1 minute. Set aside.

For the sole:

Preheat the oven to 400 degrees.

Score the flesh of the sole quite deeply on both sides, making diagonal lines at 2-inch intervals. Season well with salt and place the sole, pale-skin-side down, in a large roasting pan.

Pour in enough water to immerse half of the fish. Bake in the oven for 30 minutes or until the flesh of the fish is cooked through. The flesh will be white and come away from the bone with ease.

Once the sole is cooked, take it from the oven and carefully remove the skin. Carefully remove each of the four fillets and place them on a serving dish, spooning over the Salsa Verde just before serving.

Sole Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Sole Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.