Oven-Baked Sole with Onion
Oven-baked sole on a bed of potatoes and onion, with lemon, olive oil, salt, and pepper.
A straightforward dish in which the potatoes and onion begin baking before the sole is added. Check the fish’s texture to judge doneness and help prevent it from drying out.
Method
- 01
Prepare the base
Preheat the oven to 200 °C. Put the potato and onion in an ovenproof dish; add half the olive oil and half the salt and black pepper, then toss to distribute.
10 min - 02
Bake the potato and onion
Bake the base at 200 °C for 20 minutes. Meanwhile, arrange the sole in the dish; add the lemon juice and the remaining olive oil, salt, and black pepper.
20 min - 03
Finish baking
Continue baking at 200 °C for 15–20 minutes. Check the sole toward the end of the interval and remove the dish when the flesh separates easily from the bone.
20 min
Ingredients
Estimated nutrition
- Fat
- 29.29 g
- Saturates
- 4.68 g
- Carbohydrate
- 67.7 g
- Sugars
- 12.51 g
- Protein
- 53.63 g
- Salt
- 6.19 g
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.