What’s Cookin: Lemon Sole

We know fresh seafood is always a favorite here in New England so tonight we’re whipping up a delicious lemon sole!

Sole in Cartoccio

Large round

  • 1 sole fillet, 6-7 oz
  • 4 oz braised potatoes and leeks
  • 1 t porcini powder
  • Sea salt
  • Pepper
  • 1 oz lemon beurre blanc
  • Egg wash
  • 1 piece parchment paper


  1. Cut parchment paper in half, then fold that half in half
  2. Near crease, place potato and leek in center
  3. Over the potatoes, place sole fillet
  4. Season sole with porcini powder and pepper (NO SALT)
  5. Fold paper over fish and brush inside edges with egg wash to seal
  6. Starting on one edge, crease paper over with multiple folder until you reach other side
  7. Place sole in paper on hot sizzle platter then put into 500 degree oven for 8 to 10 minutes
  8. Remove from oven and let rest for 3 minutes
  9. Pick up, cut “x” in top center of ballooned parchment pouch and tear apart gently
  10. Pour lemon beurre blanch in opening over sole fillet and season with sea salt
  11. Place this pouch on large oval plate