Preparation

For the Fish:

• Clean the Petrale Sole and remove its intestines.

• Make incisions along the outlines of the fillets – along the head, the tail, the pin bone, and sides of the sole. Do this on the top and underside of the sole. This will help the fish cook evenly and the fillets come off the bone easily once the sole is cooked.

• Rub butter on a baking tray to prevent the fish from sticking. Place sprigs of herbs of your choice or lemon slices on the buttered tray, and place Petrale Sole on top of the herb/lemon bed. This will prevent the fish sticking to the tray and add flavor and aroma to the fish.

• Drizzle and rub in olive oil on the upper side of the sole, season it with sea salt, and put a tablespoon of butter on top.

• Roast in the oven at 500°F for 12-15min.

• The surest way to tell if the fish is cooked is when the meat separates from the spine near the head, at the thickest part of the fish. Use a spatula or fork to test.

• Allow the fish to rest for at least 1-2 minutes before serving.

For the Sauce

• Put butter, capers, and halved cherry tomatoes into a small sauce-pan on medium heat.

• Once the butter is melted, add golden balsamic vinegar. Cook for 5-6 minutes.

• Add white wine and cook for another minute.

• Take off the heat, add chopped fresh thyme and black pepper.

For the Herb Salad

• Peel the cucumber in stripes, retaining some of the bitterness from the skin. Chop the cucumber into ½ inch cubes.

• Break or cut arugula and herbs into bite-size pieces.

• Season and toss the salad with sea salt, olive oil, lemon juice and lemon zest.

* The sauce and salad should be prepared while roasting the fish to ensure that the fish is served at the optimal temperature. To be safe, salad can be prepared before roasting the fish.*