Baked Sole Fillet, the Mediterranean Way

• Gluten free
• Paleo

• Seafood

  • 1 1/2 lb Sole, fillet

• Produce

  • 3/4 cup Dill, Fresh
  • 3 Garlic cloves
  • 1 tsp Garlic powder
  • 4 Green onions
  • 1 Lime or lemon
  • 2 Shallots

• Condiments

  • 2 tbsp Capers
  • 1 Lime or lemon, juice of

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1 I tsp seasoned salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Butter, unsalted

Found on themediterraneandish.com

Description

Ingredients

• 1 lime or lemon, juice of
• ½ cup extra virgin olive oil
• ½ cup unsalted melted butter
• 2 shallots, thinly sliced
• 3 garlic cloves, thinly-sliced
• 2 tbsp capers
• I tsp seasoned salt, or to your taste
• ¾ tsp ground black pepper
• 1 tsp ground 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

Directions

• 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 salad.