Broiled Dijon-crusted sole with lemons
Prep Time
Cooking Mode
Compliments, balance wild sole fillets, thawed
2 mL (½ tsp.) tsp. salt
30 mL (2 tbsp.) tbsp. whole-grain mustard
60 mL (¼ cup) cup fresh dill, coarsely chopped
To taste pepper
4 slices lemon (¼ in.)
Compliments, balance wild sole fillets, thawed
2 mL (½ tsp.) tsp. salt
30 mL (2 tbsp.) tbsp. whole-grain mustard
60 mL (¼ cup) cup fresh dill, coarsely chopped
To taste pepper
4 slices lemon (¼ in.)
Directions
1Place the rack in the upper part of the oven and preheat broiler.
2Pat fish dry with paper towel and place on a foil-lined baking sheet.
3Season each fillet with salt and spread with mustard using the back of a spoon; sprinkle with dill and pepper.
4Place lemon slices next to the fish in a single layer.
5Broil for 8 to 12 minutes, or until fish is opaque and lemons are lightly charred and juicy.
6Serve fish topped with lemon slices.
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Personal Note
Personal Note