Broiled Dijon Crusted Sole with Lemons

Prep time: 5min

Total time: 15min

Serves 4

Wild Sole Fillets, thawed

1/2 tsp

salt

2 mL

2 tbsp

Whole Grain Dijon Prepared Mustard

30 mL

1/4 cup

fresh Dill, coarsely chopped

60 mL

Pepper to taste

4 slices

lemon, 1/4 in. (5 mm) thick

2 fillets

calories

120

fat

1.5 g

carbs

5 g

protein

22 g

cholestrol

55 mg

fibre

1 g

sodium

690 mg

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.
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.