This Sogliola e Patate is a beautifully simple dish that combines the mild flavor of sole (sogliola in Italian) and tender baby potatoes, cooked to perfection in a pan with garlic, olive oil, parsley, and butter. The simplicity of the ingredients allows the fish’s freshness and the potatoes’ creaminess to shine. This dish is ideal for a wholesome, elegant dinner with minimal fuss.
Preparation Time
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Ingredients (for four people)
For the Sole
- 4 sole fish (about 6 oz each), or larger
- Salt and pepper to taste
- 3 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- 1 lemon, sliced (optional for garnish)
For the Potatoes
- 12-16 small new potatoes or baby potatoes, peeled
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Cook the Potatoes
Begin by boiling the peeled potatoes in a large pot of salted water for 12-15 minutes or until tender when pierced with a fork. Drain the water and set the potatoes aside. Heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat in a separate large pan. Add the potatoes to the pan, tossing them gently to coat in the butter and oil. Season with salt and pepper, and sprinkle with freshly chopped parsley. Cook for 5 minutes, making the potatoes golden and slightly crispy. Set aside and keep warm.
Step 2: Cook the Sole Fish
Heat 3 tablespoons of olive oil in the same pan over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant and slightly golden, being careful not to burn the garlic. Add the sole fish to the pan, seasoning them with salt and pepper. Cook the sole on each side for 3-4 minutes or until the fish is opaque and flakes easily with a fork. Once the fish is nearly cooked, add 2 tablespoons of butter to the pan, swirling it around the fish to create a silky sauce. Sprinkle the fish with freshly chopped parsley.
Step 3: Assemble the Dish
To serve, plate the buttery potatoes alongside the golden sole fish. Drizzle the garlic butter from the pan over the fish and the potatoes. Garnish with fresh parsley and lemon slices for a bright, citrusy finish. If the sole fish is bigger, you can try filling it by following our guide to filleting a flat fish here.
Tips and Tricks
- Golden Potatoes: Allow the potatoes to crisp slightly in the butter and olive oil for extra flavor and texture.
- Sole Fish or Fillets: Sole is a delicate fish, so avoid overcooking. Cook until the fish is opaque and flaky to maintain their tender texture.
- Fresh Herbs: Fresh parsley adds a vibrant finish to the dish. You can add a touch of thyme or rosemary for a herby variation.
Serving Suggestions
- Serve with a Green Salad: Pair the sole and potatoes with a light green salad dressed with lemon vinaigrette to complement the flavors of the fish.
- Crusty Bread: A slice of crusty bread is perfect for mopping up the delicious garlic and butter sauce.
Wine Pairing
- General Wine Suggestion: A light Chardonnay or Pinot Grigio pairs beautifully with the mild flavors of the sole and buttery potatoes.
- Italian Wine: A crisp Italian Vermentino or Pinot Bianco would be a perfect match for this dish, complementing the delicate flavors of the fish and garlic.
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 32g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 2g
- Cholesterol: 90 mg
- Sodium: 320 mg
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: For a dairy-free version, omit the butter and add olive oil.
About the Sogliola e Patate
This Sogliola e Patate is a simple yet elegant Italian dish highlighting the delicate flavor of sole and the buttery richness of new potatoes. The garlic and olive oil elevate the dish, creating a comforting yet light meal. Perfect for a quick and nutritious dinner, this dish brings the warmth of traditional Italian cooking to your table.
Cultural Context
Sogliola, or sole, is a prized fish in Italian cuisine, known for its delicate texture and mild flavor. This recipe reflects the Mediterranean approach to cooking, where simple, fresh ingredients are allowed to shine. Pairing sole (морски език in Bulgarian language) with potatoes is a common practice in Italian coastal regions, where fish and vegetables are staples of everyday meals. Adding garlic, olive oil, and butter adds richness and depth, making this dish a true reflection of classic Italian cooking.
