A simple baked dish of sole and potatoes, learned by Chef Yoshimi Hidaka of Ristorante Acquapazza in Tuscany, Italy. Baking in plenty of olive oil makes the potatoes, infused with the fish's flavor, absolutely delicious. This dish allows you to easily enjoy authentic Italian cuisine at home, with its simple yet brilliant cooking tips.
Ingredients
Main Ingredients (2-3 servings)
- Sole 300g-400g (1 whole fish)
- Medium Potatoes 2
- Italian Parsley (to taste)
Seasonings
- EV Olive Oil approx. 100-150cc
- Salt (to taste)
- Pepper (to taste)
Steps
- Carefully remove the scales from the sole using a knife or similar tool. Be careful when using a scrubber to prevent fragments from getting into the fish.
- Make a cut in the belly of the sole with a knife, detach the base of the gills, and remove them.
- Remove the internal organs, taking care not to crush the gallbladder.
- Thoroughly wash away the bloodline with a toothbrush.
- Pat the sole dry and trim off any excess fins with scissors. This is a key step!
- Make cuts into the thicker parts of the sole to ensure even cooking.
- Season both sides of the sole generously with Salt (to taste) and Pepper (to taste), ensuring it penetrates the cuts.
- After seasoning, let it rest for about 10 minutes, then lightly pat off any surface moisture.
- Peel the potatoes and slice them to about 5mm thickness.
- Adjust the potato thickness so they cook in the same time as the fish (approx. 15 minutes).
- Arrange the sliced potatoes and lightly sprinkle Salt (to taste) on one side.
- Place the sole on a heatproof dish lightly greased with extra virgin olive oil, then pour in about 100-150cc of EV Olive Oil, enough to submerge the fish. This is the secret! Using plenty of olive oil makes the potatoes taste like delicious french fries.
- Bake in a preheated oven at 220°C (250°C for a home oven) for approximately 15 minutes.
- Once baked, sprinkle with Italian Parsley (to taste) if desired.
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