How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Sole with Pecorino and Butter?

You need 8 ingredients. The key ingredients include: 4 tablespoons unsalted butter, thinly sliced, plus more for coating, Four 6- to 8-ounce sole or flounder fillets, 2 tablespoons extra-virgin olive oil, Freshly ground pepper, and more.

Is Baked Sole with Pecorino and Butter suitable as general?

Yes, Baked Sole with Pecorino and Butter falls under the General category and is a great choice for this type of meal.

How do I store leftover Baked Sole with Pecorino and Butter?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sole with Pecorino and Butter Recipe

Name: Baked Sole with Pecorino and Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, thinly sliced, plus more for coating; Four 6- to 8-ounce sole or flounder fillets; 2 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 tablespoon chopped flat-leaf parsley; 1 teaspoon chopped thyme; 1/3 cup freshly grated pecorino cheese, preferably Pecorino Sardo (about 1 ounce); 1/2 ounce bottarga (optional); see Note

Try this homemade Baked Sole with Pecorino and Butter recipe the whole family will love. Made with unsalted butter, extra-virgin olive oil, Freshly grou…

This Baked Sole with Pecorino and Butter relies on simple, everyday ingredients such as extra-virgin olive oil, freshly ground pepper, chopped flat-leaf parsley and chopped thyme. It comes together quickly and makes 4 servings, at about 207 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 tablespoons unsalted butter, thinly sliced, plus more for coating
Four 6- to 8-ounce sole or flounder fillets
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped thyme
1/3 cup freshly grated pecorino cheese, preferably Pecorino Sardo (about 1 ounce)
1/2 ounce bottarga (optional); see Note

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Quick Info

Servings
4 servings
Calories
207 kcal
Category
General

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