Lemony Sole with Crispy Roasted Potatoes and Artichokes

This lemony sole recipe is a perfect weeknight dinner that feels special. The delicate fish is pan-seared in butter with garlic and parsley, then finished with a squeeze of fresh lemon. It’s light, bright and incredibly flavorful.

On the side, crispy oven-roasted potatoes and artichokes add a satisfying crunch. The combination of tender fish and roasted vegetables makes for a well-balanced meal that comes together quickly. Serve with extra lemon wedges for a fresh finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 sole fillets (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

2 tablespoons unsalted butterView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

1 lemon, juicedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

1 can (14 oz) artichoke hearts, drained and quarteredView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon dried oreganoView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss halved baby potatoes and quartered artichoke hearts with olive oil, oregano, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and crispy.
3. While vegetables roast, pat sole fillets dry and season with salt and pepper.
4. In a large skillet over medium heat, melt butter. Add garlic and cook for 30 seconds until fragrant.
5. Add sole fillets and cook 2-3 minutes per side, until golden and cooked through.
6. Sprinkle parsley over the fish and squeeze lemon juice on top. Remove from heat.
7. Serve sole with roasted potatoes and artichokes. Garnish with extra lemon wedges if desired.

Recipe Tips

FAQ

Can I use frozen sole fillets?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for artichokes?

Asparagus or green beans work well as a substitute.

How do I know when the sole is done?

The fish will flake easily with a fork and be opaque throughout.