Baked Lemon Sole
ChefRhonda PlataDifficultyBeginnerIf you're not necessarily a fan of seafood, this dish will surely change your mind. The baked sole is delicate and mild in flavor, while the lemon and dill add a fresh contrasting flair. Balancing the dish perfectly, the asparagus can be dipped in avocado oil mayo for even more healthy fat.
Servings 2
Serving size 10 ounces
Net Carbs
- Amount Per Serving
- Calories 364
- % Daily Value *
- Total Fat 16g21%
- Protein 34g
- Total Carbohydrate 3g2%
- Dietary Fiber 1g4%
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper or a silicone mat.
In a bowl, combine the olive oil, juice of half the lemon, dill, salt, and pepper.
Arrange the sole fillets and asparagus onto the baking sheet and coat evenly in the lemon-dill mixture. Top with the remaining lemon cut into slices.
Bake for 10 to 15 minutes or until the fish is opaque and the asparagus is tender. Divide between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper or a silicone mat.
In a bowl, combine the olive oil, juice of half the lemon, dill, salt, and pepper.
Arrange the sole fillets and asparagus onto the baking sheet and coat evenly in the lemon-dill mixture. Top with the remaining lemon cut into slices.
Bake for 10 to 15 minutes or until the fish is opaque and the asparagus is tender. Divide between plates and enjoy!
Notes