Lemon-Herb Sole on Crispy Potato Rafts

by Susan Hanna

This recipe from Kitchn tastes as good as it looks. Toss thinly sliced potatoes in garlic, salt and pepper and arrange them into overlapping rows to create four rectangles. Roast the potato “rafts” for a half hour, then top with the fish, butter, lemon, thyme and capers. Roast until the fish is cooked through and then serve. Healthy (about 330 calories per serving) and delicious!

Avoiding Additives and Preservatives

Use a brand of butter than contains only cream and has no colour added. I use Unico capers, which are additive-free. For more recipes using all-natural ingredients, visit Eye For a Recipe.


1½ pounds (680 g) russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into ¼-inch-thick (0.64 cm) rounds

2 tablespoons (30 ml) extra virgin olive oil

4 cloves garlic, minced (roughly 1 tablespoon/15 ml)

½ teaspoon (2.5 ml) kosher salt

½ teaspoon (2.5 ml) freshly ground black pepper

4 skinless sole fillets or other firm white fish (5 ounces/142 g each and 1 to 1½ inches/2.5 cm to 3.8 cm thick)

4 tablespoons/60 ml unsalted butter

1 lemon, thinly sliced

8 sprigs fresh thyme

2 tablespoons (30 ml) capers, drained


Preheat the oven to 425°F (218°C) with a rack in the center position. Line a sheet pan with parchment paper.

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

Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches (10 x 15 cm); use 3 or 4 slices of potato per row.

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

Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon (15 ml) butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan.

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

Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot. Serves 4.

From Kitchn