Skip to main content
Main

Baked Soles

Baked Soles is a simple fish dish prepared by seasoning, buttering, and baking the fish fillets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Baked Soles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°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 400°F (200°C).

  2. Clean the soles and season with salt and pepper.

  3. Place the soles in a baking dish.

  4. Dot the soles with butter.

Bake and serve

  1. Bake in the preheated oven until cooked through, about 15-20 minutes.

  2. Serve hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soles
Forms the main flaky white fish that cooks tender and mild in the oven.
Butter
Adds fat that keeps the fish moist and carries flavour as it bakes.

The step that matters

Bake until cooked through. Fish cooks quickly and dries out past doneness, so it should be checked at the low end of the time range. Flesh that flakes easily with a fork and turns opaque is ready.

“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.

More baked sole recipes

Fillets 6with Breadcrumbs 3 See all 41 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes