Sole Casserole with Potatoes
Elevate your dinner game with this comforting Sole Casserole with Potatoes, a seafood-meets-potatoes delight that's brimming with creamy, savory goodness. Tender sole fillets are layered atop russet potatoes drenched in a velvety cream sauce infused with garlic, thyme, and just a touch of lemon for a subtle brightness. A golden Parmesan crust ties it all together, while hints of fresh parsley add a pop of freshness. Perfectly baked to perfection, this one-dish meal strikes a balance between indulgence and elegance, making it an excellent choice for both weeknight dinners and special occasions. Ready in just over an hour, this hearty casserole is a true crowd-pleaser that pairs beautifully with a crisp green salad or steamed vegetables. Add this flavorful baked sole recipe to your rotation for an easy, comforting way to enjoy seafood!
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 3 medium russet potatoes
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon thyme leaves
- 1 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup milk
- 1 medium onion, thinly sliced
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and slice them thinly, about 1/4-inch thick, using a sharp knife or mandoline slicer.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sliced onion, cooking until fragrant and the onion softens, about 3-4 minutes.
Stir in the heavy cream, milk, lemon juice, thyme, salt, and black pepper. Bring the mixture to a gentle simmer, then remove from heat.
Layer half of the potato slices evenly at the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes.
Sprinkle half of the grated Parmesan cheese over the potatoes, then repeat with the remaining potato slices, cream mixture, and Parmesan cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
While the potatoes are baking, season the sole fillets with a sprinkle of salt, black pepper, and chopped parsley.
After 25 minutes, remove the foil from the casserole dish. Lay the seasoned sole fillets on top of the half-cooked potato layers.
Return the dish to the oven and continue baking uncovered for an additional 20 minutes, or until the potatoes are tender and the fish is opaque and flakes easily with a fork.
Remove the casserole from the oven and allow it to rest for 5 minutes. Garnish with additional parsley, if desired, before serving.
Serve warm and enjoy your Sole Casserole with Potatoes!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 310 mg | 24% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
