Lemon-Herb Sole Recipe with Crispy Potato Rafts

Using just one pan you can create this delicate lemon-herb sole bedded on crispy potato rafts.

From Sheet Pan Suppers
January/February 2016

  • One-Pan Recipe for Lemon-Herb Sole
    Light, flaky fish floats on crunchy roasted potato boats in this simple, one-pan dinner recipe.
    Photo by Molly Gilbert
  • Sheet Pan Suppers Book Cover
    These recipes are among the 120 wonderful, simple and healthful recipes in "Sheet Pan Suppers" by Molly Gilbert.
    Courtesy Workman Publishing
  • One-Pan Recipe for Lemon-Herb Sole
  • Sheet Pan Suppers Book Cover

Cook Time: 45-60 min

Yield: 4 servings

When I saw the idea for this recipe in an old, dog-eared copy of Cook’s Illustrated (a personal bible of sorts), I knew I had to make my own version. Discovering garlicky potato “rafts” was, to me, the best thing since the acceptance of wearing yoga pants in public. They’re hot and crisp and supremely garlicky, a noble base for the delicately light, flaky, herb-, lemon-, and butter-flavored fish fillets. A smattering of oven-frizzled capers tops it all off perfectly.

I use fillets of sole when I can find them, though haddock, halibut or cod are also good choices. Serve these with a simple green salad.


• 1-1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced (roughly 1 tablespoon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 skinless fillets sole or other firm white fish (each 5 ounces and 1- to 1-1/2-inch-thick)
• 4 tablespoons (1/2 stick) unsalted butter
• 1 lemon, thinly sliced
• 8 sprigs fresh thyme
• 2 tablespoons capers, drained


1. Preheat oven to 425 degrees with rack in center position. Line sheet pan with parchment paper or silicone mat.

2. In a large bowl, toss potatoes with olive oil, garlic, salt and pepper until thoroughly coated.

3. Assemble four potato rafts by over-lapping potato slices on prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 by 6 inches; use 3 or 4 slices of potato per row.

4. Roast potatoes, rotating pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove pan from oven.

5. Blot fish fillets dry with a towel. Place one, skinned side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices and 2 sprigs thyme. Scatter capers atop fish and around pan.

6. Return pan to oven and roast until fish is flaky and opaque, about 15 minutes.

7. Transfer potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

Try out more quick meals in Easy One-Pan Recipes.

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