Baked Sole, The Mediterranean Way
• 1 lime or lemon, juice of
• ½ cup Private Reserve extra virgin olive oil
• 3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to ½ cup)
• 2 shallots, thinly sliced
• 3 garlic cloves, thinly-sliced
• 2 tbsp capers
• 1 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
Instructions
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. If no sole available adjust the cooking time for thicker fish!