Jul 13 2026
Restaurants›Bix›Petrale Sole Recipe

Petrale Sole Recipe

Inspired by Bix
Time1h
Serves4

zuckerman’s potatoes, brown butter, pearl onion confit

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Ingredients

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Fish

Potatoes

Brown Butter

Onion Confit

Method

Preparation of Potatoes

  1. 1

    Roasting the Potatoes

    Preheat the oven to 400°F (200°C). Cut Zuckerman’s potatoes into wedges, toss with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until golden and crispy.

Onion Confit

  1. 2

    Preparing the Onion Confit

    In a saucepan, heat olive oil over medium heat. Add pearl onions, salt, and sugar. Sauté for about 5 minutes, then add water and balsamic vinegar. Simmer on low for 20 minutes until the onions are tender and the liquid has reduced.

Cooking the Sole

  1. 3

    Cooking the Petrale Sole

    In a skillet, melt the unsalted butter over medium heat until it turns golden brown and nutty. Season the Petrale Sole fillets with salt and black pepper, then add them to the skillet. Cook for 3-4 minutes on each side until they are cooked through and golden.

Plating

  1. 4

    Assemble the Dish

    On each plate, place a serving of roasted Zuckerman’s potatoes, top with a Petrale Sole fillet, and spoon the pearl onion confit over the fish. Drizzle with brown butter and serve immediately.

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