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Marge Perry's A Sweet and Savory Life

Dover Sole with Tomatoes and Herbs

This light, elegant preperation allows the subtle flavor of the fish to take center stage.

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Dover Sole with Tomatoes and Herbs

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup loosely packed parsley leaves, chopped

1 tablespoon fresh oregano, chopped

1 medium (7-ounce) tomato, diced

1 1/2 pounds Dover sole fillets

  1. Preheat oven to 425F. Coat a baking sheet with very shallow sides with cooking spray.
  2. Whisk together the olive oil and lemon juice. Stir in the lemon zest, salt, pepper, parsley, oregano and diced tomato and stir until thoroughly combined.
  3. Place the fish in a single un-crowded layer on the baking sheet and spoon the topping over it. Bake in the center of the oven 6 minutes, or until cooked through.

Makes 4 servings

180 calories, 29 g protein, 2 g carbohydrates, 1 g fiber, 5 g fat, 1 g sat fat, 418 mg sodium

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