Dover Sole With Lemon and Herbs

Dover Sole With Lemon and Herbs

Serves 4 to 6

4-6 fresh Dover sole fillets
4 tablespoons extra virgin olive oil
3 tablespoons “chopped” fresh Italian parsley
3 teaspoons garlic powder
4 teaspoons Herbs de Provence
Fresh squeezed juice from 2 lemons
Salt and Pepper to taste (Fleur de Sel salt works the best)

Preheat oven to 400°F

Lay the fillets in a baking dish and sprinkle with salt, pepper, Herbs de Provence, and garlic powder. Now, drizzle olive oil over the fillets; then drizzle the lemon juice; and top the fillets with the parsley.

Baking time is about 15 minutes, but you’ll want to keep an eye on the fillets, for they are generally very thin and cooking times will vary based on your oven’s heat along with the size and thickness of the fillets. Cook until fish is no longer translucent and the juices run clear.

Diva Tip:

• Freshly chopped basil leaves are a nice added touch to this beautiful light fish.

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