Broiled Dijon Crusted Sole with Lemons

4
Easy
Dinner

Characteristics

Under 30 minutes Without nuts

Nutritional Facts Per Serving

120
Calories
22 g
Protein
5 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 120
  • Lipides 1.5 g
  • Cholesterol 55 mg
  • Sodium  690 mg
  • Carbs 5 g
    • fiber  1 g
  • Protein 22 g

Ingredients

  • 8 Wild Sole Fillets, thawed
  • 1/2 tsp salt
  • 2 tbsp whole-grain Dijon mustard
  • 1/4 cup fresh dill, coarsely chopped
  • pepper to taste
  • 4 slices lemon, 1/4 in. (5 mm) thick

Method

  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.
  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.

Tip
  • High-heat cooking gives lemons a beautiful sweetness that pairs nicely with mild-flavoured sole.

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