Baked sole
2 servings
20 minutes
Baked sole is a refined dish of European cuisine that captivates with its tenderness and harmony of flavors. Historically, sole fish is associated with the gastronomy of Mediterranean countries, where it is valued for its softness and lightness. In this recipe, its delicate fillet is complemented by aromatic spices, fresh onions, and melting soft cheese, creating an unforgettable combination. Baking in the oven preserves the fish's juiciness while the sour cream layer adds a light creaminess. The dish is perfect for both everyday dinners and festive tables, especially when garnished with fresh herbs and vegetables. Serving sole evokes a sense of homey comfort and subtle restaurant taste at the same time.
1
Slice 1 large onion into rings or half-rings (as thin as possible)
- Onion: 1 piece
2
Grate the cheese on a coarse grater (enough to cover the fillet with a layer of cheese, about 100-150 g, depending on the size of the fillet)
- Soft cheese: to taste
3
Season the sole fillet with salt and pepper on both sides, and you can add spices to taste.
- Fillet of sole: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
4
Pour a little sunflower/olive oil on the baking tray and place the fillet. Then spread sour cream on the fillet so that there is a thin layer, but the sour cream does not run off. The next layer is onion rings.
- Fillet of sole: 1 piece
- Sour cream 20%: 3 tablespoons
- Onion: 1 piece
5
Place in the oven for 10 minutes, set the oven to fish cooking mode.
6
After 10 minutes, take the baking tray out of the oven and add the next layer - cheese. The cheese should cover the entire fish. Put it back in the oven for another 10-15 minutes.
- Soft cheese: to taste
7
Place the dish on a plate. Garnish with greens and chopped vegetables.