- Level
- easy
- 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.
Tips
High-heat cooking gives lemons a beautiful sweetness that pairs nicely with mild-flavoured sole.
Nutritional Facts
- Per:
- Calories:
- 120
- Fat:
- 1
- Saturated Fat:
- 0
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 5
- Fibre:
- 1
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 55 mg
- Protein:
- 22
- Iron:
- Sodium:
- 690 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
