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Pan-Fried Sole Fish with Roasted Potatoes

Prep Time:

8 minutes

Cook Time:

10 minutes fish + 25 minutes potatoes


4 Servings



Dietary Restrictions:



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For the fish:

  • 1 lb fresh or dethawed sole fish fillets (ideally skinless)

  • 1-1.5 cup flour

  • ¼ cup lemon/lime juice

  • 5 tablespoons of olive oil

  • (Optional) 3 twigs of rosemary

  • Salt and pepper to taste

For the potatoes:

  • 6 medium sized potatoes

  • 3 tablespoons olive oil

  • 4 twigs of rosemary the length of your pointer finger

  • 1 teaspoon salt + salt and pepper to taste


For the fish:

  1. Dip the fish fillets in the lemon juice, trying to coat the entire outside with lemon juice

  2. Roll the fish fillets in the flour until they are evenly coated

  3. Add the oil to a pan and turn it on medium heat to heat the oil

  4. After 3 minutes of heating the oil, add the fillets, trying to avoid overlap.

  5. If desired, add the rosemary on top of the fish

  6. Let cook for about 5 minutes over medium or medium-high heat, then flip them all over and cook for another 5 minutes on the other side. The exterior should become golden-brown and crispy in some areas, this is how you know they are ready. Inside the fish should be a white-ish color and very soft.

  7. Take off the heat, add salt and pepper to taste, and add lemon juice on top before eating.

  8. Enjoy!

For the potatoes:

  1. Preheat oven to 350º F

  2. Peel the potatoes and cut them into 1-inch cubes.

  3. Add the oil to a metal baking tray or pan

  4. Add the potato cubes and salt

  5. Rip the leaves off of the rosemary twigs and add it on top of potatoes

  6. Mix all the ingredients around with a metal spatula or wooden spoon

  7. Place into the oven for 25 minutes or until the potatoes are golden-brown and the inside is soft and fully-cooked. If you want the outside more crispy, leave them in another 7 minutes.

  8. Enjoy!

Storage Indications: Store leftover sole fish in a tableware or wrapped in tinfoil in the refrigerator. It will stay fresh in the fridge for several days.

Store the leftover potatoes in a sealed container in the fridge; they are good for several days.

Suggestion: You can take the leftover sole fish and slice it into smaller slices to put it into a salad or taco the following days. If desired, it can be reheated in the microwave. Reheat the potatoes in the microwave or bake them in the oven for a few minutes until they are warm.

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