Description
A delicious, seasonal, and gourmet entree that is my 2023 plated dinner party item of choice! This easy petrale sole is super tender and flakey. Paired with the sungold sauce Vierge and charred corn couscous, this dish the perfect balanced plate.
Ingredients
Units
Scale
For the Breaded Petrale Sole
- 2 filets of petrale sole, about .75 lbs
- Kosher salt
- 2 tablespoons high quality mayo
- Black pepper
- 2/3 cup of panko breadcrumbs
- Olive oil
For the Sungold Sauce Vierge
- 1.5 cups of sungolds, or ripe tomatoes
- 2 tablespoons of basil, chopped
- 1 tablespoon of tarragon, chopped
- Kosher salt
- Black pepper
- 3 tablespoons of extra virgin olive oil
For the Charred corn and kale Couscous
- 1 ear of corn, kernels cut off the cob
- 1 bunch of dino kale, destemmed and chopped into thin 1/2” pieces
- 1 cup of couscous
- 1/2 lemon, juiced
- Extra virgin olive oil
- Kosher salt
- Black pepper
Instructions
- 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.
- 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.
- Prep the vegetables for the couscous – cut the corn off the cob and destem and chop the kale.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- This recipe makes 2 servings of fish, and about 3-4 servings of sauce Vierge and couscous salad. The remaining sauce Vierge and couscous salad are great as leftovers.
- If you’re looking to make this for more than 2 people, I’d still double the couscous salad and sauce Vierge recipes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Easy Gourmet
- Method: Stovetop
- Cuisine: American