SERVES 6 · GF, DF ADAPTABLE
If you are trying to eat more fish, but are intimidated to cook it, this recipe will boost your confidence. Broiled sole is about as uncomplicated as it gets, but the reward is a beautiful, clean-tasting, and elegant dish that you can serve to wow your friends or have in your back pocket for a very quick weeknight meal. Since this fish cooks so quickly, wait until five minutes before you want to serve it before you put it in the oven. I like to serve this with sautéed spinach or other greens, Baked Cauliflower and Rice Risotto (here) or One-Pot Barley with Melted Cabbage (here)
Unrefined cold-pressed olive oil, for pan and brushing on fish
6 (5- to 6-ounce) fillets wild sole or any thin, mild white fish, such as Petrale sole
1¼ teaspoons paprika
¾ teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, thinly sliced
1 lemon, sliced into thin rounds
2 to 3 tablespoons dry white wine
1½ tablespoons unsalted butter, melted (optional; omit for DF)
1½ tablespoons fresh flat-leaf parsley, chopped
1. Place an oven rack 6 inches from the heat source. This is usually the second level. Preheat the broiler to high.
2. Grease a large, rimmed baking sheet with olive oil. (I use a full sheet pan. Use two small ones if you don’t have one that will accommodate all the fish.) Pat the fish dry with paper towels and arrange in one layer in the prepared baking pan. Brush the fish with olive oil and sprinkle evenly with paprika, salt, and pepper. Arrange the garlic and lemon slices around the fish. Add the wine and butter to the pan around the fish, not on top of the fish.
3. Broil for 3 minutes, or until the fish flakes easily when you insert a fork into the fish and twist gently. If the flesh separates or “flakes” easily, then it’s done. The cooking time will depend on thickness of the fish.
4. Arrange the fish and lemon slices on a platter. Pour the juices from baking sheet on top of the fish and sprinkle with the parsley. Serve immediately.
ASK PAMELA: Should I leave the oven door open when I use the broiler? My mother used to leave the oven door open a few inches, since things can burn very easily under the broiler. Fast-forward several decades and most modern ovens are closed-door broilers, although you should consult your manual to be sure. If your oven is gas, you should definitely be broiling with the door closed. My oven manual says quite plainly not to leave the door open, as it will damage the exterior knobs.