Broiled Dijon Crusted Sole with Lemons
Prep Time
Serves
Cooking Mode
8 Wild Sole Fillets, thawed
½ tsp salt
2 tbsp whole-grain Dijon mustard
¼ cup fresh dill, coarsely chopped
pepper to taste
4 slices lemon, 1/4 in. (5 mm) thick
8 Wild Sole Fillets, thawed
½ tsp salt
2 tbsp whole-grain Dijon mustard
¼ cup fresh dill, coarsely chopped
pepper to taste
4 slices lemon, 1/4 in. (5 mm) thick
Directions
1Place 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.
2Place 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
1
High-heat cooking gives lemons a beautiful sweetness that pairs nicely with mild-flavoured sole.
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Personal Note
Personal Note
