Sole with Bitter Orange Sauce

Source: Libro de arte coquinaria by Maestro Martino de Como, 15th century

Original Recipe:


Vogliono essere fritte, e di sopra gli buttarai un poco di sal trito, di suco di naranci o dell’agresto, et del petrosillo tagliato pure assai.


Sole [-fish]

They long to be fried, and on top you put a bit of ground salt, orange juice or verjuice, and minced parsley.

My Interpretation:

8 filets of Sole


3 Tbsp. Olive Oil

¼ cup bitter orange juice

¼ cup chopped parsley

Heat oil in pan. Sprinkle filets with salt and brown in pan, 3-4 minutes each side. Add orange juice and parsley, let cook for 1-2 minutes and serve.


Bitter orange juice can be found sometimes in the ethnic section of a grocery store or at an ethnic food market.

Works Referenced:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998

Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004.

The Art of Cooking: The First Modern Cookery Book, Translated by Luigi Ballerini, Jeremy Parzen, Stefania Barzini, University of California Press, 2005

- A translation of the work of Maestro Martino of Como, 15th century

Como, Martino Da. LIBRO DE ARTE COQUINARIA. Ed. Candida Martinelli. N.p.: n.p., n.d.LIBRO DE ARTE COQUINARIA. Candida Martinell. Web. 27 Sept. 2017. <>. The text of a cookbook from Italy circa 1460 is from the University of Marburg, Germany.