Ingredients Jump to Instructions ↓

  1. 680 g russet potatoes, peeled and sliced into rounds

  2. 5 tbsp. olive oil

  3. 1 tbsp. minced fresh garlic

  4. 4 tbsp. chopped fresh parsley leaves

  5. 1/4 tsp. salt

  6. 1/4 tsp. pepper

  7. 453 g sole fillets

  8. 3 tbsp. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Coat the inside of a 9x13 inch baking dish with cooking spray. Toss together potato slices, 3 tbsp. olive oil, 1/2 of the garlic, 2 tbsp. parsley, salt and pepper in a large bowl. Arrange potatoes in an even layer in the bottom of the prepared dish. Lay sole over potatoes and sprinkle with remaining 2 tbsp. olive oil, 1/2 tbsp. garlic, 2 tbsp. parsley and the Parmesan. Cover and bake about 35 minutes until potatoes are tender and sole is cooked through. Serve hot.


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