For the longest time, I mispronounced petrale sole as “pe-tral” sole. Make sure you pronounce it like this so you don’t look like a boob.
I picked up some fresh petrale sole fillets at the farmers’ market this morning and sautéed them up in some butter for dinner.
All I did was dry the fillets well with paper towels, season them with salt and pepper…
…and sauté them in some butter…
…over medium heat, 2-3 minutes per side.
In the meantime, I roasted a delicata squash (cut in half, coated in olive oil, and seasoned with salt and pepper) in my toaster oven at 400 F for ~25 minutes. I drizzled the finished squash with some aged balsamic vinegar.
To the finished fillets, I added a sprinkling of Aleppo chile finishing salt and a squeeze of lemon. I plated the fillets with stir-fried shiitake and broccoli slaw and the roasted delicata squash. Petrale is a very mild tasting fish so definitely add the finishing salt and lemon!
