Creamy Sole Bake

A velvety sauce with a zesty punch of lemon. Comes together quickly for an easy dinner. This dish pairs wonderfully with a crisp, light salad or steamed asparagus for a well-rounded meal.

Ingredients

• 4 sole fillets (about 600g)

• 1 cup heavy cream

• 2 tablespoons butter

• 1 tablespoon olive oil

• Zest and juice of 1 lemon

• 2 tablespoons fresh dill, chopped (

• 2 cloves garlic, minced

• Salt and pepper to taste

• Lemon wedges for garnish

  
  

INSTRUCTIONS

Preheat your oven to 180°C (350°F).

In a skillet over medium heat, combine the butter and olive oil. Once the butter is melted, add the minced garlic, and sauté for about 2 minutes until fragrant and golden.

In a mixing bowl, combine the heavy cream, lemon zest, lemon juice, and chopped dill. Season with salt and pepper.

In a baking dish, arrange the sole fillets in a single layer. Pour the creamy dill sauce over the fillets, ensuring they are well coated. Slide the baking dish into the preheated oven and bake for 20-25 minutes. The fish is done when it flakes easily with a fork and the top is golden and bubbly.

Garnish with additional fresh dill and lemon wedges.