Crispy and succulent sole fillet with a creamy potato and parsley mash.

  • Serves: 4 people
  • Prep time: 30 minutes
  • Cooking time: 25 minutes
    • British

    Dusted Sole Fillet

    Recipe Information

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    2 tbsp olive oil

    2 small onions, peeled and finely chopped

    1.3kg raw potatoes

    70g green olives, roughly chopped

    Finely grated zest

    1 large lemon

    1 pot fresh parsley, roughly chopped


    Coarse ground black pepper

    4 Lightly Dusted Sole fillets (Lemon variety)


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    Pre-heat the oven to 180°C, Gas Mark 4.

    Heat the oil and add the onions, and cook for 10 minutes to soften, let them take a little colour.

    Boil the potatoes and mash with a masher, no need to add oil, butter or milk and keep warm.

    Add the olives, cooked onions, zest of lemon, parsley and season well.

    Place 2 fillets onto a non-stick baking tray, straight from the freezer.

    Top generously with the mash olive mix, then place a second frozen fillet on top and press down.

    Repeat with the second box of fish.

    Place into the hot oven and cook for 20-25 minutes or until the fish is warmed through and hot.

    Serve the fillets, either cut into 2 pieces or 4 single fillets, topped and baked.

    Top tip: serve with a spoonful of mayonnaise and a tomato salad.

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