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Prep Time
5 mins
Total Time
15 mins
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

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
120
Fat:
1 g
Carbs:
5 g
Fibre:
1 g
Cholesterol:
55 mg
Protein:
22 g
Sodium:
690 mg
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