Petrale Sole with Garlic Scape & Hazelnut Pesto
Prep time: 15 minutes
Serves: 4 people
Gently Baked:
Thaw in fridge overnight.
Drain off excess moisture from package. Note, there will be more than usual because the sole is glazed in salt water in order to prolong its shelf life in the freezer. Remove fish from package and place on paper towel, pesto side up.
Preheat oven to 350F.
Bake for 10-12 minutes. Place fish, pesto-side-up on a parchment or foil lined sheet pan and bake until just cooked through. The fish is done when it is opaque all the way through.
Enjoy! Good as is. Better with a pinch of flaky salt and a squeeze of lemon on top.
Or Crispy Seared:
Thaw in fridge overnight.
Drain off excess moisture from package.
Preheat oven to 350F.
Preheat frying pan on medium-high heat. Add 2 Tbsp veg oil (or other high smoke point oil) to pan. Sprinkle a pinch of salt evenly into pan - this will help season the fish and prevent it from sticking.
Sear, flesh-side down, being careful not to splash any hot oil. Let fish cook for about 30 seconds then put pan into the oven and cook for 3-4 minutes.
Check doneness and enjoy! This method gets it crispy, golden brown on one side and just cooked through on the top. Optionally finish with flaky salt and lemon.
We’re proud of all of our family, friends and the fisher-people who harvest and process seafood with Walcan Seafood & Tide to Table! They have delicious frozen petrale sole and other seafood seasonally available for delivery direct to your doorstep.