Broiled Dijon Crusted Sole with Lemons

Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 4


  1. 8 Wild Sole Fillets, thawed
  2. 1/2 tsp salt
  3. 2 tbsp whole-grain Dijon mustard
  4. 1/4 cup fresh dill, coarsely chopped
  5. pepper to taste
  6. 4 slices lemon, 1/4 in. (5 mm) thick


  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.

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