- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 8
- Wild Sole Fillets, thawed
- 1/2 tsp
- salt
- 2 mL
- 2 tbsp
- whole-grain Dijon mustard
- 30 mL
- 1/4 cup
- fresh dill, coarsely chopped
- 60 mL
- pepper to taste
- 4 slices
- lemon, 1/4 in. (5 mm) thick
Method
- Step 1
- Place rack in top position of oven. Preheat broiler. Pat fish dry with paper towel and place on a foil-lined baking sheet. Season each fillet with salt and spread with mustard using the back of a spoon; sprinkle with dill and pepper.
- Step 2
- Place lemon slices next to the fish in a single layer. Broil for 8 to 12 min., or until fish is opaque and lemons are lightly charred and juicy. Serve fish with lemon for squeezing.
Tips
High-heat cooking gives lemons a beautiful sweetness that pairs nicely with mild-flavoured sole.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 120
- Fat:
- 1 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 22 g
- Sodium:
- 690 mg
