Description
A simple yet delightful recipe for baking sole fish, enhanced with lemon and garlic for a fresh and flavorful meal.
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 your oven to 400°F (200°C).
- Lightly grease a shallow baking dish with olive oil or line with parchment paper.
- Pat the sole fillets dry with paper towels. Drizzle with olive oil or butter, then season both sides with salt and pepper. Place the fillets in the baking dish.
- Scatter minced garlic over the fillets. Lay lemon slices on top. Add capers if using.
- Bake on the middle rack for 12–15 minutes if you have thin fillets or 18–20 minutes if the fillets are thicker, until the fish appears opaque and flakes easily with a fork.
- Remove from the oven and let it rest for 2 minutes. Garnish with parsley and an extra squeeze of lemon before serving.
Notes
For the best results, choose fresh fillets and keep an eye on the baking time to avoid drying out the fish.