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Baked Soles

Baked Soles are sole fish seasoned with salt, buttered, and baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Soles

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Clean the soles and season with salt.

  3. Place the soles in a buttered baking dish.

  4. Dot the soles with butter.

Bake

  1. Bake in the oven until cooked through, about 20-25 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Soles
Fish flesh that firms and turns opaque as it cooks, forming the body of the dish.
Butter
Adds richness and moisture, helping the delicate fish stay from drying out in the oven.

The step that matters

Bake until cooked through. Thin fish fillets cook quickly, and the flesh turns dry and tough once overcooked. Check for flesh that is opaque and flakes easily with a fork, rather than relying only on the time.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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