Baked Sole With Mint and Ginger

Baked Sole With Mint and Ginger

The Spruce / Molly Watson

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 servings

If you are looking to try something new, then use this recipe as an introduction to sole fish. This fish is rather easy to cook and has a delicate flavor. While it can be substituted with other types of white fish, sole is worth a try if you can get your hands on it and many chefs hold this fish in high regard. This baked sole with mint and ginger recipe is an easy, flavorful, moist way to bake sole and other delicate fish fillets. Serve with rice and a simple vegetable side—salad of sliced tomatoes, some chunks of stir-fried squash, a pile of pan-roasted asparagus, etc.—for a healthy delicious dinner.


  • 2 pounds petrale sole fillets (or similar delicate white fish)
  • 1 bunch mint
  • 1 2-inch piece ginger (peeled and chopped)
  • 1 tablespoon vegetable or canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Preheat oven to 375 F. Rinse the fish and pat it dry. Arrange the fillets on a rimmed baking pan. The fillets can overlap as long as no area gets more than two fillets deep.

  2. Whirl mint, ginger, oil, salt, and pepper in a blender until a smooth paste. You may need to add a tablespoon or two of water to make this happen but do so sparingly.

  3. Rub the mint-ginger paste evenly over the fish. Bake until the fish is opaque and it flakes easily in the center, about 15 minutes.

  4. Serve hot over rice or with some roasted vegetables of choice and enjoy!