Herbed Petrale Sole With Pickled Sweet Onions

This sophisticated yet simple dish features delicate Petrale sole fillets pan-seared in butter and herbs, served over a vibrant bed of mesclun greens and topped with quick-pickled sweet onions. The bright acidity of the red-wine vinegar cuts through the richness of the fish, while fresh thyme and oregano add aromatic depth. It is an excellent choice for a light weeknight dinner or a date-night meal that feels restaurant-quality. The combination of tender white fish and crisp, sweet onions offers a perfect balance of textures and flavors.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 79.0

Dietary: Gluten-free

Description

This sophisticated yet simple dish features delicate Petrale sole fillets pan-seared in butter and herbs, served over a vibrant bed of mesclun greens and topped with quick-pickled sweet onions. The bright acidity of the red-wine vinegar cuts through the richness of the fish, while fresh thyme and oregano add aromatic depth. It is an excellent choice for a light weeknight dinner or a date-night meal that feels restaurant-quality. The combination of tender white fish and crisp, sweet onions offers a perfect balance of textures and flavors.

Ingredients

1 tablespoons Butter
2 teaspoons Fresh thyme leaves
2 lg (1 lb) sweet onions
2 teaspoons Chopped fresh oregano leaves
3/4 cups Dry red wine
2 teaspoons Chopped chives
1 tablespoons Red-wine vinegar
2 cups Mesclun or mixed greens
1 tablespoons Sugar -(opt.)
1/4 teaspoons Salt Fresh oregano sprigs and
1 1/4 lbs Petrale sole fillets (see -chives (opt.)

Directions

1
Slice the sweet onions thinly and place them in a bowl.
2
Mix red-wine vinegar, sugar, salt, and chopped chives in a small saucepan; bring to a simmer over medium heat until sugar dissolves.
3
Pour the hot vinegar mixture over the sliced onions and let sit for 10 minutes to quick-pickle.
4
Pat the Petrale sole fillets dry with paper towels and season lightly with salt.
5
Heat butter in a skillet over medium-high heat.
6
Place sole fillets in the skillet and cook for 3-4 minutes per side until golden and opaque.
7
Arrange mesclun greens on serving plates.
8
Top the greens with the cooked sole fillets.
9
Spoon the pickled onions and any remaining vinegar over the fish.
10
Garnish with fresh thyme, oregano leaves, and extra chives before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 79.0kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 1244.8mg52%
Total Carbohydrate 4.9g2%
Dietary Fiber 0.0g0%
Sugars 4.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If Petrale sole is unavailable, substitute with other delicate white fish fillets such as tilapia, cod, or halibut.

The pickled onions can be made ahead of time and stored in the refrigerator for up to 3 days; the flavor improves with longer marination.

Ensure the fish fillets are patted very dry before cooking to prevent sticking and ensure a good sear.

For a lighter option, reduce the butter used for searing or use a cooking spray.

Keywords: petrale sole, pickled onions, fresh herbs, pan seared fish, thyme, oregano, chives, red wine vinegar, mesclun greens, seafood dinner, quick pickle, light meal, elegant dinner, white fish, summer dinner, easy seafood, herb butter, onion relish, fish fillets, healthy dinner

Read it online: https://www.chefs-mate.com/recipe/herbed-petrale-sole-with-pickled-sweet-onions-country-l/

Herbed Petrale Sole With Pickled Sweet Onions – Country L

Nutrition Facts