Petrale sole, which is pronounced peh-TRAH-lee SOHL, is a lean white fish that is prized for its excellent flavor and fine texture. This mild-flavored member of the flounder family can be found in the Pacific Ocean, from Alaska to Mexico. Petrale sole are typically sold in fillets -- either fresh or frozen -- at supermarkets or at specialty markets. Because petrale sole possesses such a mild flavor it should be paired with delicate sauces so as not to overpower the fish. Try a simple pan-fry with fresh herbs, white wine, butter and a hint of lemon.
Things You'll Need
- Paper towels
- Petrale sole fillets
- Nonstick skillet
- Olive oil
- Shallots, minced
- Dry white wine
- Fresh herbs
- Fresh lemon wedges
Rinse petrale sole fillets with water and pat dry with paper towels. Once dry, lightly salt and pepper both sides of the fillets.
Heat a small amount of olive oil in a nonstick skillet over medium-high heat. When oil is hot add the fish fillets to the pan. Cook the fillets until golden brown and crispy, approximately 2 minutes on each side.
Remove cooked fillets from pan. Add a few tablespoons of minced shallots to the pan and saute until soft.
To create a delicate sauce, deglaze the pan by adding a small amount of dry white wine and scraping up the browned bits stuck to the bottom of the pan.
Add a desired amount of butter and fresh herbs and stir gently to combine. Add a few squeezes of fresh lemon juice.
Spoon sauce over petrale sole fillets and serve.
Tips & Warnings
- A general rule for cooking fish is to measure the flesh at its thickest point and cook 8 to 10 minutes per inch, 4 to 5 minutes per half-inch.
- Use a fork to test for done-ness: The fish should be opaque and its juices milky white.
- When purchasing fresh fish fillets make sure they have a fresh odor, firm texture and a moist appearance.
- When purchasing frozen fish fillets make sure they are solidly frozen and don't have an odor. Do not purchase frozen fish fillets if there are any white, dark, icy or dry spots present.
- Consumption of undercooked fish increases the likelihood of exposure to foodborne illness.
- The Food Lover’s Companion; Sharon Tyler Herbst and Ron Herbst
- On Food and Cooking; Harold McGee
- Simply Recipes: Sautéed Petrale Sole in Herb Butter Sauce
- Los Angeles Times: Petrale Sole, Reigning King of the Sea
- Photo Credit Eising/Photodisc/Getty Images