Oven-Baked Sole with Onion
Oven-baked sole on a bed of potatoes and onion, with lemon, olive oil, salt, and pepper.
A straightforward dish in which the potatoes and onion begin baking before the sole is added. Check the fish’s texture to judge doneness and help prevent it from drying out.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the base
Preheat the oven to 200 °C. Put the potato and onion in an ovenproof dish; add half the olive oil and half the salt and black pepper, then toss to distribute.
Temperature: 200 °C / 392 °FReady to continue when: The oven has reached the stated temperature, and the slices are spread in an even layer.
10 min - 02
Bake the potato and onion
Bake the base at 200 °C for 20 minutes. Meanwhile, arrange the sole in the dish; add the lemon juice and the remaining olive oil, salt, and black pepper.
Temperature: 200 °C / 392 °FReady to continue when: The potato is beginning to soften and can be pierced, though it may need more cooking with the fish.
20 min - 03
Finish baking
Continue baking at 200 °C for 15–20 minutes. Check the sole toward the end of the interval and remove the dish when the flesh separates easily from the bone.
Temperature: 200 °C / 392 °FReady to continue when: The sole’s flesh separates easily from the bone, and the potato is tender when pierced.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Congelados Juldan www.congeladosjuldan.com/recetas/Lenguado+al+horno+con+cebolla+caramelizada/82
- Receta de Lenguado al horno recetascomidas.com/receta/lenguado-al-horno
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- Lenguado al horno con patatas | Receta de Sergio recetasdecocina.elmundo.es/2021/10/lenguado-al-horno-con-patatas-receta.html
State: Published after documentary validation; no “Tested” label is shown.