Sole is a mild, white flatfish and it is really versatile. There are plenty of baked sole recipes to choose from and this one uses tarragon, which complements the fishy flavor. This is a nice looking dish as well as a tasty one, since the sole fillets are rolled up before being cooked. This sole recipe is slightly Greek in flavor because of the yogurt and olives used in the recipe.
This week’s cookbook is NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press). Photograph by Jonathan Lovekin By Yotam Ottolenghi and Ramael Scully Lemon Sole with Burnt Butter, Nori, and Fried Capers Serves 4 When Scully worked at Bathers’ Pavilion on Balmoral Beach in Sydney,
Baked Lemon Sole w/ Parmesan Crust - Super easy & super yummy! I used frozen white fish fillets & didn't even defrost them first. I did, however, cover it w/ foil for the first 10 minutes to make sure it didn't get too dark. Will definitely make again!