Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!
I spent some time thinking about what to share with you today. Some stories and ideas came to mind, but I must confess, I did not feel like telling any of them. Instead, I will just come out and confess this: I am a little fatigued. In fact, I have been fatigued for the last few days.
Before you get any ideas that perhaps I partied too hard over the holidays, rest assured that is not the case. My hubby and I are currently the most low-key, home-bodied people I know. We did enjoy the company of my brother and his family for a few days over the holidays (sorry I only have the one picture taken by cell phone of me and my brother below). But otherwise, no big outings or parties. I did briefly consider joining the big New Year’s bash downtown, but the happy thought was quickly replaced by the happier, and more attainable thought, of staying home in our pajamas. So, no, I am not fatigued because I partied too hard.
Still, it feels like the holiday hustle, with all the to-dos and energy involved, finally gave way to a quiet stillness. And I feel as if some big “let down” or “let go” has taken place both mentally and physically. You know what I’m talking about, right? Isn’t it amazing how our bodies know when to “let down;” to simply crash refusing to do more?
Early in my career, I worked in event management. At the time, I could go through a whole long season of late nights of work–planning, orchestrating and managing large functions–without skipping a beat. I loved it! But as soon as the busyness was over, and almost without a warning, I would get quite ill. I remember one night, I went home feeling awesome after my largest annual gala ended with great success. I mean the kind of success that compelled the president of the organization to high-five me in the hallway as guests were leaving. It felt great! A few hours later, no warning whatsoever, I felt so sick that I ended up in the emergency room. Crazy, eh?!
So what does all this talk of fatigue have to do with our baked fish fillet recipe today? I am sure I am not alone in feeling this way sometimes. Many of us, especially young moms, have very little time for rest. We are committed to doing it all. Am I right?
Today, to save a little time for rest, I decided to make an utterly simple baked sole fillet. My prep time was less than 15 minutes! And because sole fillet is a very thin fillet of fish, it cooks quite fast (10-15 minutes in the oven)! It happened to be on sale at the fish counter of my favorite grocery store the other day; but you could certainly use other fish fillet options. You may have to slightly adjust spices and cook time depending on the thickness of the fish you choose.
This baked sole fillet recipe will not disappoint. Like I said, it’s baked in a buttery lime sauce with capers and green onions. I added a generous garnish of fresh dill. Don’t skip this part; it’s worth it!
Too tired to make dinner? Too busy to spend time in the kitchen? I hear ya! This baked sole fillet recipe is for you. From me with love. Pin this recipe, you’ll come back to it again and again. Now let’s get cooking!
Baked Sole Fillet, The Mediterranean Way (print-friend recipe to follow):
Preheat your oven to 375 degrees F.
In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in shallots, garlic and capers.
Mix spices together in a another small bowl. Spice fish fillets on both sides.
Place fish on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Arrange green onion halves and lime slices (if you choose) on top of the fish fillets.
Bake in 375 degrees F-heated oven for 10-15 minutes. Do not over cook. Remove from oven and garnish with fresh dill.
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- 1 lime or lemon, juice of
- 1/2 cup Private Reserve extra virgin olive oil
- 3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly-sliced
- 2 tbsp capers
- 1 tsp seasoned salt, or to your taste
- 3/4 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)
- 3/4 cup roughly chopped fresh dill for garnish
- 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.
- Serve next to white rice or roasted Greek potatoes and a simple salad.
If sole fillet is not available to you, you can try a different white fillet of fish. Only, you might have to adjust baking time as Sole Fillet is quite a thin fillet of fish.