Easy Pan Seared Petrale Sole with Sauce Vierge

A delicious, seasonal, and gourmet entree that is my 2023 plated summer dinner party entree of choice! This pan petrale sole is super tender and flakey. Paired with the sungold sauce vierge and charred corn couscous, this dish is the perfect balanced plate. 

Private Chef Tips – Pan Seared Petrale Sole with Sauce Vierge

Even though this dish is something beautiful enough to serve for guests, there are very minimal ingredients and prep work required. Fish is one of the easiest proteins to make an elegant meal, and elevated with a beautiful sauce (like the sungold sauce vierge), and a delicious side, the overall dish becomes bright, light, and memorable.

For the sauce vierge:

• Use ripe and in-season tomatoes. I’m using sungold tomatoes, as they are extra sweet and thin skinned, but you can use any tomatoes you like. Try to avoid overripe tomatoes or ones that might be grainy in texture.
  • Store the tomatoes on the counter and NOT in the refrigerator. I find that the refrigerator pulls the moisture and freshness out of the tomato, causing it to lose its delicious flavor and texture.
• Use at least 2 different types of soft herbs.
  • I’m using tarragon and basil, but you can use any combination of chives, cilantro, tarragon, or basil. The herbs here are the main unique flavors in this entire dish. Choosing 2 or more different herbs brings a depth of flavor to the sauce that adds complexity while still maintaining a clean and elegant palate.
• Make the Sauce Vierge first and let the flavors marinate together as you work on the remaining elements.
  • You can also make the sauce vierge the day before, but I’d prefer to make it fresh the same day. If you’re using it the following day, make sure to bring the sauce back up to room temperature before serving, as the olive oil might solidify.

For the pan seared petrale sole:

• Buy the fish the SAME DAY you plan to use it. Petrale sole is a delicate fish, and I wouldn’t risk leaving it in my refrigerator overnight.
  • If you must procure the fish the day before, store the fish in the refrigerator over a bed of ice. This will help maintain the freshness and reduce the likelihood of it going bad the next day.
• Use high quality mayo (try and find a mayo that is just olive oil and egg). I use mayo as the coating between the fish and the breadcrumbs. I learned this trick from Amanda Frederickson, and haven’t gone back to egg wash since! It reduces the step of coating the fish in flour AND egg. I also love the richness of the mayo flavor brings.
• Season each layer of the fish. Salt is critical in bringing out all the flavors, so be sure to salt the fish, salt the mayo (if it doesn’t contain salt), salt the breadcrumbs, and even top the cooked fish with some salt. Just a pinch of salt in each layer is fine, but you want to make sure the fish is seasoned in its entirety.

For the couscous salad:

• Use fresh corn. Summer corn is another delicious and sweet element that makes this dish stand out. Cut the kernels off the cob, and then char the corn in a pan. Once you try fresh summer corn like this, you’ll never go back to frozen bagged corn (in the summer at least :))!
• Cook the couscous in salted water. Couscous is technically just a small pasta. In order to make sure the entire dish is well seasoned and flavorful, be sure to cook the couscous in water that is “salty like the sea”. You can adjust the overall seasoning once you toss everything together, but this is the most efficient way to season the couscous.
• Taste the entire couscous salad and add additional lemon juice, olive oil, salt, and pepper to your liking. Everyone has a different palate, and this is your chance to taste and adjust seasoning based on what you prefer. Start small, and you can always add more.

Step by Step Instructions:

1. Prep the sungold sauce vierge. Slice the tomatoes and add this to a small bowl. Chop the herbs and add this to the tomatoes. Add a big pinch of kosher salt and black pepper, then add 3 tablespoons of extra virgin olive oil. Give everything a stir and let this sit as you work on the other elements. 

2. Bring a pot of water up to a boil.  When the water is boiling, add a tablespoon of kosher salt (you’re cooking pasta), and add the couscous. Cook according to package directions, about 8-10 minutes. 

3. Prep the vegetables for the couscous – cut the corn off the cob and destem and chop the kale. 

4. Heat a medium sized pan on medium high heat. Add a tablespoon of neutral oil, then add the corn kernels. Add a pinch of kosher salt and black pepper, and cook for 2 minutes. To the corn, add the chopped kale and stir everything together. Cook for another 3-4 minutes or until the kale has softened. Season with a bit more kosher salt and black pepper to taste, and add this to a mixing bowl. 

5. Once the couscous is finished cooking, drain this and add it to the mixing bowl with the charred corn and kale. Add a tablespoon of olive oil, squeeze of lemon juice, and toss everything together. Give this a taste, and adjust with more olive oil, salt, or pepper as desired. 

6. To prep the fish, place the fish on a large plate or a small baking sheet. Season both sides with kosher salt and black pepper. Spread a tablespoon of mayo across each filet, covering both sides. A thin layer of mayo is fine, this is just to help the panko stick. 

7. Next, pour the panko breadcrumbs over the fish and use your hands to pat the breadcrumbs on both sides of the filet. Sprinkle over a bit more kosher salt on the breaded fish. 

8. Heat a pan on medium high heat. Add 2 tablespoons of olive oil, then add the breaded fish filets. Make sure each filet has enough room to brown (if the filets are crowded right next to each other, they will take longer to brown, or won’t develop a nice golden brown crust). Cook until the bottom side is golden brown, about 3 minutes. Flip the filets, cook for another 2 minutes, and plate. 

9. Sprinkle the filet with some maldon or flakey sea salt, and top with a few spoonfuls of the sauce vierge. Add ½ cup of  the couscous salad to the side, and serve!

Video Tutorial: Pan Seared PetrAle Sole with Sauce Vierge

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The Cost Breakdown

For the Couscous Salad:

• 1 bunch of Dino kale – $1.99
• 1 ear of corn – $1.25
• 1 cup of couscous – $0.75
• 1 lemon – $0.50

For the Sungold Sauce Vierge:

• 1 pint of sungolds – $4.99
• Tarragon – $1.99
• Basil – $1.99

For the Petrale Sole:

• 2 filets of petrale sole – $13.75 (~$15.99 / lb)
• 2 tablespoons mayo – $0.25
• 1 cup of panko breadcrumbs – $0.50

Shared ingredients:

• Seasonings & oils – salt, pepper, extra virgin oil – $1

TOTAL – $28.97 for 2 servings

Other Easy gourmet dinner Ideas:

• Italian Sausage Orzo
• Easy Lemongrass Thai Chicken with Blistered Cabbage and Cucumber Avocado Salad