Simple Mediterranean Baked Filet of Sole baked in a buttery lime/lemon sauce. Green onions, dill and capers are a welcomed addition to this tasty recipe.
🍷 I like a nice Bordeaux Blanc or unoaked Chardonnay pair nicely with this dish.
Mediterranean Baked Filet of Sole
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Ingredients
- 1 lime or lemon juice of
- ½ cup extra virgin olive oil
- 3 tbsp unsalted melted butter if you like it buttery, then add up to ½ cup
- 2 shallots thinly sliced
- 3 garlic cloves thinly-sliced
- 2 tbsp capers
- 1 tsp salt or to your taste
- ¾ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp Moody’s Butter Garlic seasoning
- 1.5 lb Sole fillet about 10-12 thin fillets
- 4-6 green onions top trimmed, halved lengthwise
- 1 lime or lemon sliced (optional)
- ¾ cup roughly chopped fresh dill for garnish
Instructions
-
In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of Moody’s Butter Garlic seasoning. Stir in the shallots, garlic and capers.
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In a separate small bowl, mix together the salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
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Place the fish fillets on a lightly oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
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Bake in 375 degrees heated oven for 10-15 minutes. Do not overcook.
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Remove the fish fillets from the oven and garnish with the chopped fresh dill.
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Serve with roasted Greek potatoes and a simple Mediterranean salad.
