Broiled Dijon Crusted Sole with Lemons

  • Prep Time 5 min
  • Total Time 15 min
  • 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

Directions

  • 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.

Tip

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

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 120
  • Fat 1.5 g
  • Carbs 5 g
  • Protein 22 g
  • Cholesterol 55 mg
  • Fibre 1 g
  • Sodium 690 mg