Petrale Sole with Meyer Lemon, Oregano and Olive Oil

Serves 4
Brian Streeter
Pairs well with:
Chardonnay, Cuttings Wharf Vineyard

Here is a delightful yet simple recipe that pairs so well with our Cuttings Wharf Vineyard Chardonnay.


1 ½ lb. petrale sole filets
1 ½ c. all purpose flour
2 tsp. salt
¼ c. vegetable oil
1 T. butter

2 T. meyer lemon juice
1 T. fresh oregano
Pinch salt
¼ c.extra virgin olive oil


Place the flour in a wide bottom dish with the salt. Dredge the petrale sole filets in the flour. Heat a wide bottom pan over high heat, add the oil and butter and cook the fish in batches on both sides until brown. Remove to a warm plate.

Place the lemon juice, oregano and salt in a small bowl and whisk in the olive oil. Spoon over top of the fish and serve.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.

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