2 large baking potatoes, peeled
4 tablespoons Filippo Berio extra virgin olive oil
1 pound fillet of sole (8 pieces)
4 tablespoons minced thyme leaves plus 4 whole sprigs
Salt and pepper
1 lemon cut into 4 wedges
Put the potatoes in a pot, cover with cold water and bring to a boil. Parboil the potatoes for 5 minutes. Drain, cool and cut into thin slices. Set aside.
Lightly brush a 12 1/2 x 9 1/2 x 2-inch baking dish with 1 tablespoon of the olive oil.
Bake at 350 until the fish easily flakes and the potatoes are beginning to brown, about 25-30 minutes.
You can also cook it at 425 for a shorter period of time, 12-15 minutes. All will depend on the thickness of the fish and how thinly the potatoes are sliced.
Cover the bottom of the dish with a layer of the potatoes and sprinkle them with salt, pepper and 1 tablespoon of the thyme leaves. Drizzle 1 tablespoon of olive oil over the thyme. Arrange the fish fillets in a single layer on top of the potatoes. Sprinkle the fish with salt and pepper and 1 tablespoon of the olive oil. Sprinkle 1 tablespoon of the thyme over the fillets.
Cover the fish with the remaining potato slices; add salt and pepper, the remaining thyme and olive oil. Bake uncovered until the fish turns milky white and the potatoes are cooked through.
Use a wide-faced spatula to lift the fish from the baking dish to individual dinner plates. Serve 2 fillets per person.
Garnish with a sprig of thyme and a lemon wedge.
This recipe is featured on show 2022 – Earth and Sea.
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