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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.

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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