Description
A simple and flavorful baked sole fish dish infused with garlic and lemon, perfect for busy weeknights.
Ingredients
- 2 sole fish fillets (about 4–6 oz each, Dover, lemon, or petrale sole)
- 2 tablespoons olive oil (or melted unsalted butter)
- 1 lemon, thinly sliced (plus extra wedges for serving)
- 2 garlic cloves, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers (optional)
- 2 tablespoons seasoned breadcrumbs (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a shallow baking dish with olive oil or line with parchment paper.
- Pat sole fillets dry with paper towels. Drizzle with olive oil or butter, then season both sides with salt and pepper. Place fillets in the baking dish.
- Scatter minced garlic over fillets. Lay lemon slices on top. Add capers if using.
- Bake on the middle rack for 12–15 minutes (thin fillets) or 18–20 minutes (thicker fillets), until the fish is opaque and flakes easily with a fork.
- Remove from oven, rest for 2 minutes, then garnish with parsley and an extra squeeze of lemon before serving.
Notes
For added flavor, let the fillets marinate in olive oil, garlic, salt, and pepper for 30 minutes before baking. You can also add seasonal vegetables for extra nutrition.
