Sole with Lemon for the Sabbath

Sogliole al Limone per il Sabato

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Poached fish is a specialty of the Sabbath meal, either a large whole carp or striped bass or one small fish for each person. In Italy, each diner is served a whole sole, with its head and tail intact. Of course, you can make this favorite Sabbath dish from Ancona with ½ pounds sole fillets, poaching them for only 4 to 5 minutes, but you will miss the delicate flavor that the bones impart.