Friday, November 11, 2016

Mediterranean Baked Sole

Oh, I lose control . . .when you sever filet of sole.  If you can name that song . . .you get an A++ for the day!  Of course, if you make this recipe - you will also get an A++ for the day along with a delicious fish dish.  The credit for this dish goes all to my hubby.  He found the recipe here and made it for dinner the other night.  It is magnificent - and pretty simple to make too.

Mediterranean Baked Sole
Serves 4-6

2 Lemons, 1 Sliced and 1 Juiced
½ Cup Olive Oil
½ Cup Butter (Unsalted), Melted
2 Shallots,Thinly Sliced
3 Teaspoons Chopped Garlic
2 Tablespoons Capers
1 Teaspoon Seasoned Salt
¾ Teaspoon Ground Black Pepper
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1.5 Pounds Sole Fillet (about 10-12 thin fillets)
4-6 Green Onions - Tops Trimmed and Halved Length-Wise
Dill for Garnish

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  Lightly oil a large baking sheet or dish and set aside.

Step 2:  In a small bowl, whisk together juice of 1 lemon, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, chopped garlic and capers.

Step 3:  In a separate small bowl, mix together the teaspoon of seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

Step 4:  Place the fish fillets on the baking dish. Cover the fillets with the buttery lemon mixture you prepared in Step 1. 

Step 5:  Arrange the green onion halves and lemon slices on top of the fish. 

Step 6:  Bake in the preheated oven for 10-15 minutes. Do not overcook.

Step 7:  Garnish with dill to serve.  

And in case you are still wondering about that song lyric . . . . . you can listen to the song here.

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