This light, elegant preperation allows the subtle flavor of the fish to take center stage.
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
- Preheat oven to 425F. Coat a baking sheet with very shallow sides with cooking spray.
- 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.
- 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