Broiled New Zealand Sole Recipe

Serves/Makes: 4 servings


  • 4 whole (about 1/2 pound each) New Zealand sole or flounder, dressed
  • 4 tablespoons (1/2 stick) butter
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon celery salt
  • 4 bay leaves
  • 1/8 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • Coleslaw (recipe follows)
  • French Fried Potatoes (recipe follows)
How to cook Broiled New Zealand Sole:
  • Preheat the broiler.
  • Melt the butter in a 1-quart saucepan over low heat. Add the Worcestershire sauce, celery salt, bay leaves, pepper and cheese. Stir to mix.
  • Pour half the mixture into the bottom of the broiler pan while the mixture is hot.
  • Place the sole, dark skin down, in the pan. Pour the remaining mixture over the sole.
  • Broil 3 to 4 inches from the heat, without turning, for 8 minutes or longer, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done.
  • Serve the Broiled New Zealand Sole hot with Coleslaw and French Fried Potatoes.

Coleslaw Recipe

Coleslaw Ingredients:

    Makes 6 to 8 servings

  • 1 head green cabbage, shredded
  • 1 small carrot, peeled and shredded
  • 2/3 cup mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
How to cook Coleslaw:
  • Toss cabbage and carrot in a medium bowl.
  • Combine remaining ingredients and pour over cabbage mixture; toss to coat.
  • Cover and refrigerate several hours or preferably overnight to allow flavors to blend.

French Fried Potatoes Recipe

French Fried Potatoes Ingredients:
  • Potatoes (as many as you need)
  • Salt, to taste
How to cook French Fried Potatoes:
  • Cut pared potatoes into 3/8-inch lengthwise strips, balls, thin slices, cubes or curls. Soak 20 minutes to 1 hour in ice water; drain, and dry thoroughly.
  • Fry a few at a time in a frying basket in deep fat at 375°F (190°C) until slightly brown. Drain on paper.
  • Just before serving, put back in basket and fry at 400°F (200°C) until crisp and brown. Drain on paper, sprinkle with salt, and serve immediately.


The Broiled New Zealand Sole recipe easy to cook and so good!


For extra convenience, use one package (16 ounces) refrigerated coleslaw mix (cabbage and carrots).
This has to be the best coleslaw ever. The flavors blend and intensify with time, so, if possible, make this the day before you plan to eat it.

This recipe for Broiled New Zealand Sole serves/makes: 4 servings

The Broiled New Zealand Sole recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: New Zealand (more New Zealand recipes)

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