Fillet of Sole with Tartar Sauce

Sole is one of the most delicate white fish you can cook, and this recipe treats it gently: a simple drizzle of melted butter, lemon juice, and minced onion, then baked uncovered until the fillets flake apart at the touch of a fork. No breading, no heavy sauce, just clean fish flavor.

The homemade tartar sauce is what turns this from basic to worth making. Mayonnaise mixed with chopped dill pickles, fresh parsley, pimento, and grated onion has a brightness and texture that bottled tartar sauce can’t match. Make it first and chill it while the fish bakes so the flavors have time to meld.

You’ll know the sole is done when it turns opaque all the way through and separates into clean flakes. Don’t overbake it. Sole is thin and cooks fast, so start checking at 25 minutes.

Kitchen Tips

• Arrange the fillets in a single layer with space between them so they bake evenly. Overlapping pieces steam and turn mushy
• The lemon-butter drizzle is subtle. Don’t drown the fish, just a light coating is all it needs
• This also works in the microwave in 4 to 7 minutes if you fold the fillets in half and arrange them in a circle
• Sole is mild enough for picky eaters. The homemade tartar sauce makes it a great entry point for kids who “don’t like fish”

Variations

• Use flounder or tilapia fillets if sole isn’t available at your market
• Add a teaspoon of capers and a squeeze of extra lemon to the tartar sauce for a tangier, more robust version
• Sprinkle the fillets with paprika before baking for a hint of color and warmth