Print this recipe

Sautéed wild California petrale sole with roasted winter vegetables

Recipe by:


  • 4 to 7 oz. fresh petrale sole fillet per person
  • Salt, to taste
  • Oil, for sautéing
  • 1/2 tbsp. minced shallots
  • 1/4 cup white wine
  • 4 to 6 pieces cold, unsalted butter
  • Fresh thyme leaves (or your favorite fresh herb)
  • Minced fresh chives
  • Meyer lemon wedges


Pat sole dry and lightly salt. Heat a sauté pan over medium-high heat, then add enough oil to cover the bottom of the pan. Once hot, add sole, flesh side down, carefully placing in the pan away from your body. Adjust heat as needed to brown sole gently on both sides. Remove from pan and transfer to a warm plate. Add shallots to pan and sauté quickly until soft. Deglaze with wine and cook off the alcohol. Add butter and carefully swirl to make a sauce. Add herbs and squeeze some Meyer lemon into the sauce, then spoon over sole. Serve immediately with your favorite sides, such as roasted winter vegetables. Recipe is easily doubled.

Serves 1.

Califonia Bountiful