Photo of Mediterranean sole by WW

Mediterranean sole

Total Time
30 min
15 min
15 min
Fish was the original fast food—this tasty, healthy dish takes only minutes to make, especially if you have a food processor slicing attachment that will cut the potatoes to the perfect width. Sole generally has a mild, sweet flavor and pairs well with a variety of vegetables. In this version, we have served it with sliced potatoes, fresh lemon, tangy feta cheese, and meaty, rich olives. For a little extra color and flavor, you can also season the potatoes with dried oregano (or any other fresh or dried herbs that you like) before you top them with the sole.


Uncooked potato

2 large, peeled

Table salt

1 tsp, divided

Uncooked perch

1 pound(s)

Fresh lemon juice

2 Tbsp

Ground oregano

1 tsp

Feta cheese

½ cup(s), crumbled


5 gm, jumbo black pitted, chopped


  1. Preheat oven to 450°F. Coat a 9 x 13-inch baking pan with cooking spray.
  2. Slice potatoes into 1/4-inch thin rounds then place them on the bottom of the pan. Coat the potatoes with spray, then sprinkle them with 1/2 tsp of salt.
  3. Place sole over potatoes. Sprinkle with lemon juice, remaining salt, and oregano. Top with feta cheese and black olives. Bake until sole flakes easily with a fork, about 15 minutes.