Sirene’s heavyweight champion comes in the form of a whole petrale sole, roasted in an oak wood-fired oven at around 600 degrees and garnished with sunchokes, broccolini and persillade ...

Dredge fillets of petrale sole — a mildly sweet, nutty, firm, white fish — in flour and quickly pan-fry to golden-brown perfection. Then cut the buttery richness with an acidic lemon cream ...