Baked sole with potatoes

Baked sole with potatoes

This recipe for baked sole with spiced potatoes is a marvellous dish that everyone loves for its flavour and aroma. Baking sole in the oven is very simple and, thanks to Mariskito, you're sure to succeed.

Ingredients

- 1 large sole

- White wine (100 ml.)

- Extra virgin olive oil

- Ground black pepper

- Salt

Ingredients: Potato confit

- Baby potatoes (600 gr.)

- Provencal herbs

- Ground garlic

- Paprika

- Extra virgin olive oil

- Salt

Ingredients: Garlic and vinegar emulsion

- Garlic (4 cloves of garlic)

- Apple vinegar (100 ml.)

- Extra virgin olive oil

Method

Preheat the oven to 200 degrees Celsius. Season the sole on both sides with salt and pepper. Pour the white wine into a baking dish. Place the sole on top, black side up. Make a longitudinal cut along the spine of the fish. Drizzle the sole with a dash of extra virgin olive oil. Bake in the oven at 200 degrees for 30 minutes.

Preparation of the Potato Confit

Cook the baby potatoes in their skins for 8 minutes. Peel and cut into large pieces (each potato into 2 or 3 pieces). Put a few drops of olive oil in a frying pan and brown them carefully on all sides. Once browned, add salt, Provencal herbs, crushed garlic and paprika on top and leave them for 2 more minutes.

Preparation of Garlic and Vinegar Emulsion

Slice the garlic and brown in a frying pan. Turn off the heat and add the apple vinegar. Stir with the heat off. Remove the fish from the oven. Pour the garlic and vinegar emulsion over the fish and place it on a platter with the confit potatoes around it.

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