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Baked Sole With Carrots And Zucchini

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Ingredients
  Carrots 2 , julienned
  Zucchini 1 Medium, julienned
  Sole fillets 1 Pound
  Garlic 1 Clove (5 gm), minced
  Lemon 1⁄2 , thinly sliced
  Chopped fresh dill 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to 425F (220C).
2) Steam or parboil carrots and zucchini until tender crisp.

MAKING
3) Use a baking dish to spray with vegetable cooking spray.
4) Arrange the fillets by seasoning with salt and pepper.
5) Sprinkle with garlic.
6) Arrange lemon slices over fillets.
7) Add vegetables and sprinkle dill on top.
8) Loosely cover with foil and place inside oven to bake for 15 minutes or until fish flakes.

SERVING
9) Serve hot with rice or bread rolls on side.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
2

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