Baked Sole and Potatoes by @lesgourmandisesdeloubna

1h20

4 servings

🥔

1.2 kg

Potatoes

🍋

2.5

Lemon juice

🧄

6 cloves

Garlic

🫒

4 tbsp

Olive oil

🌿

1 tbsp

Dried oregano

🧂

Salt

⚫

Pepper

🍲

250 ml

Chicken stock

🐟

Sole

🥖

Breadcrumbs

🌾

Fine semolina

🌶️

Sweet paprika

🧄

Garlic powder

🌿

Parsley

🍅

Cherry tomatoes

  1. Cut
    • Potatoes

    Cut the potatoes into lengthwise quarters.

  2. Mix
    • Lemon juice
    • Garlic
    • Salt

    Make the marinade with lemon juice, garlic, salt, pepper, olive oil and dried oregano, and mix well with the potatoes.

  3. Add
    • Chicken stock
    • Potatoes

    Add the chicken stock to the potatoes.

  4. Bake
    • Potatoes

    Cover and bake the potatoes for 1 hour at 180 degrees.

  5. Step
    • Sole
    • Lemon juice

    Clean the prepared sole with a little lemon juice.

  6. Coat
    • Sole
    • Breadcrumbs
    • Fine semolina

    Dry the sole with paper towel, then coat it with a mixture of breadcrumbs, semolina and a few spices.

  7. Place
    • Sole
    • Olive oil

    Place the sole in a well-oiled dish, with a drizzle of olive oil on each piece.

  8. Add
    • Sole
    • Potatoes

    Add the sole to the dish with the potatoes for the last 15 minutes of cooking at 190 degrees, uncovered.

  9. Pour
    • Parsley
    • Garlic
    • Olive oil

    On removing from the oven, pour over a generous homemade persillade and add a few cherry tomatoes.

Baked Sole and Potatoes by @lesgourmandisesdeloubna

1h20

4 servings

🥔

1.2 kg

Potatoes

🍋

2.5

Lemon juice

🧄

6 cloves

Garlic

🫒

4 tbsp

Olive oil

🌿

1 tbsp

Dried oregano

🧂

Salt

⚫

Pepper

🍲

250 ml

Chicken stock

🐟

Sole

🥖

Breadcrumbs

🌾

Fine semolina

🌶️

Sweet paprika

🧄

Garlic powder

🌿

Parsley

🍅

Cherry tomatoes

Preparation Steps

  1. Step 1/9

    Cut the potatoes into lengthwise quarters.

    🥔Potatoes
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Make the marinade with lemon juice, garlic, salt, pepper, olive oil and dried oregano, and mix well with the potatoes.

    🍋Lemon juice
    🧄Garlic
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🌿Dried oregano
    🥔Potatoes
    🥣Mixing bowl

  3. Step 3/9

    Add the chicken stock to the potatoes.

    🍲Chicken stock
    🥔Potatoes
    🍳Baking dish

  4. Step 4/9

    Cover and bake the potatoes for 1 hour at 180 degrees.

    🥔Potatoes
    🍳Baking dish

  5. Step 5/9

    Clean the prepared sole with a little lemon juice.

    🐟Sole
    🍋Lemon juice
    🧻Paper towel

  6. Step 6/9

    Dry the sole with paper towel, then coat it with a mixture of breadcrumbs, semolina and a few spices.

    🐟Sole
    🥖Breadcrumbs
    🌾Fine semolina
    🌶️Sweet paprika
    🧂Salt
    ⚫Pepper
    🧄Garlic powder
    🧻Paper towel
    🍽️Plate

  7. Step 7/9

    Place the sole in a well-oiled dish, with a drizzle of olive oil on each piece.

    🐟Sole
    🫒Olive oil
    🍳Baking dish

  8. Step 8/9

    Add the sole to the dish with the potatoes for the last 15 minutes of cooking at 190 degrees, uncovered.

    🐟Sole
    🥔Potatoes
    🍳Baking dish

  9. Step 9/9

    On removing from the oven, pour over a generous homemade persillade and add a few cherry tomatoes.

    🌿Parsley
    🧄Garlic
    🫒Olive oil
    🍅Cherry tomatoes
    🍳Baking dish

Composition

Ingredients

Types

Vegetables, Fruit, Oil, Spices, Stock, Fish, Grains, Herbs

Ingredients

Potatoes, Lemon juice, Garlic, Olive oil, Dried oregano, Salt, Pepper, Chicken stock, Sole, Breadcrumbs, Fine semolina, Sweet paprika, Garlic powder, Parsley, Cherry tomatoes

Notes

Potatoes (cut into lengthwise quarters), Lemon juice (juice of 2 lemons, for the potatoes, juice of 1/2 lemon, for the sole), Garlic (for the potato marinade), Olive oil (a generous drizzle, for the potatoes, for the persillade), Salt (for the potatoes, to taste, for the breading mix), Pepper (for the potatoes, to taste, for the breading mix), Sole (whole sole, cleaned and prepared by the fishmonger), Breadcrumbs (for breading the sole, amount not given), Fine semolina (for breading the sole, amount not given), Sweet paprika (for the breading mix, amount not given), Parsley (fresh, chopped, for the persillade), Cherry tomatoes (a few, added at the end)

Allergens

Fish, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein, Egg-Free, soy-free, Dairy-Free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 38g, Fat: 18g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 850mg, Phosphorus: 280mg, Magnesium: 55mg, Iron: 1.8mg

Vitamins

Vitamin C: 28mg, Vitamin B6: 0.6mg, Vitamin B12: 1.5µg, Vitamin A: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Baking dish, Paper towel, Plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Summer Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, Mediterranean, Greek

Geographic

France, Europe

Various

Aspect

Texture

Tender, Crunchy, Crispy

Flavors

Citrusy, Garlicky, Savory, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (airtight container,refrigerated), reheat : 10-15 minutes (oven at 150-160°C,best eaten fresh as breading softens on reheating)