Chefs at Home: Classic Oven-Roasted Sole
By Chef Ian Maschal of Ivory Pearl Bar in Brookline.
Oven-roasted sole with Ritz cracker crumbs is easy comfort food. Here, the addition of lemon zest and white wine brightens up the dish and makes it more sophisticated.
2 tablespoons unsalted butter, divided
1 clove garlic, peeled and minced
1 pound grey sole
Kosher salt, to taste
3 teaspoons lemon zest
White or black pepper (optional)
Old Bay seasoning (optional)
12 Ritz crackers, crushed into crumbs
2 sprigs of fresh parsley, chopped
3 tablespoons white wine
Lemon wedges, for serving
Preheat the oven to 425°F. Melt 1 tablespoon of butter and the garlic in a small saucepan over low heat. Set aside.
Place fish flesh side down, bloodline up and season with salt and lemon zest. Flip fish and brush with melted butter garlic mixture (reserve the pan), then season with salt and lemon zest. (Add white or black pepper if you like; Old Bay is also amazing here.)
Rub a 10-12” skillet with remaining tablespoon butter. Fold the top and the bottom of the filet 1/3 of the way under to make a uniform piece, and move sole to the prepared skillet.
Brush any remaining butter on fish.
Place Ritz crumbs in the bowl or pot you used for melting butter and garlic. Add chopped parsley and remaining teaspoon of lemon zest and toss to combine.
Bake the fish for 5 minutes, then add 3 tablespoons of white wine and keep cooking.
After another 2 t 3 minutes, the liquid should be boiling.
Toss in a tablespoon of butter and sprinkle Ritz on top and bake for another 30 seconds to a minute, or broil to get color on the crumbs.
Serve with a wedge of lemon.