Makes 4 servings
1 pound lemon sole fillets
Kosher salt and pepper
1⁄4 cup finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons finely chopped tarragon
1⁄4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice
When it comes to cooking fish at home, the oven is your best friend—no oily spatters and no fishy smell. This protein-packed dish is fresh and flavorful, a perfect main course for the family or even a dinner party. If you can’t find lemon sole, good substitutes include flounder or tilapia.
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Lay the fish on the paper and season it with salt and pepper on both sides.
2. In a small bowl stir together the parsley, chives, tarragon, olive oil, lemon juice, and 1⁄4 teaspoon salt. Set aside.
3. Bake the fish for 5 minutes. Pour the sauce over the fillets and bake for an additional 5 minutes or until the fish is just opaque and flakes easily. Let rest for 5 minutes before serving.
Carbohydrates: 2 g
Fat: 15 g
Protein: 21 g
Fiber: 0 g
Active Time: 15 minutes
Total Time: 20 minutes