Category Page

Baked Sole Fillet, the Mediterranean Way

1 lime or lemon, juice of
½ cupPrivate Reserve extra virgin olive oil
3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to ½ cup)
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 tbsp capers
1 tsp seasoned salt, or to your taste
¾ tsp ground black pepper
1 tspground cumin
1 tsp garlic powder
1.5 lb Sole fillet (about 10-12 thin fillets)
4-6 green onions, top trimmed, halved length-wise
1 lime or lemon, sliced (optional)
¾ cup roughly chopped fresh dill for garnish

In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
Remove the fish fillets from the oven and garnish with the chopped fresh dill.
Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.