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| DILL BAKED SOLE | |
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1 1/2 lbs. fresh or frozen sole (or turbot) 2 tbsp. soft butter 1 tsp. salt 1/2 tsp. black pepper 1 tbsp. dill weed Juice of 1 lemon Thaw fish (if not using fresh fish) and cut into four portions. Place in baking dish. Dot with soft butter and season with salt and pepper. Squeeze lemon juice over fish. Sprinkle with dill weed. Bake, uncovered, at 350 degrees for 20 minutes or until fish flakes easily. | |
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recipe reviews #137410
Marissa (Washington) says:
Delicious and EASY! Just made this and my husband, 3yr old and my mother all liked it too! It will be how I prepare sole from now on. I used fresh dill but I think it would be just as tasty with dried. Fresh lemon juice is a must with this recipe, don't use a whole one if it's organic (the flavor will be too strong). Yum.
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