Broiled Petrale Sole with Lemon, Mustard and Thyme

March 25, 2014

Petrale sole

This recipe is easy to make even if you’re in a bit of a rush. Because there’s really never enough thyme…


Broiled Petrale Sole with Lemon, Mustard and Thyme


  • Petrale sole

  • 1 Tablespoon olive oil

  • 1/3 cup Dijon mustard

  • a couple sprigs of fresh thyme 

  • 2 lemons, 1 sliced into rings, 1 for squeezing later

  • salt & pepper as you like it



  1. Preheat the broiler

  2. Brush your baking pan or dish with olive oil, arrange your lemon slices

  3. Top lemon slices with your fillets 

  4. Combine sauce ingredients in a bowl and spread on fish, top with thyme sprigs

  5. Broil 5-8 minutes, or until fish is flaky and golden

  6. Bon appetit! 


NOTE: if you have pan-ready petrale sole, just make the following modifications:

  • score the dark side of the fish with a few diagonal cuts brush both sides of the fish with olive oil and season with salt

  • tuck the thyme sprigs in the cuts, still lay on lemon slices and drizzle with the sauce

  • check for doneness by making a small cut in the thickest part of the fish (near where the head was), it should be firm and opaque. When it's done the flesh will pull easily away from the bone.


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