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BAKED SOLE WITH

LEMON DILL SAUCE

1 package of
Wild Sole Fillets

This baked sole is gently cooked to perfection and served with a zesty lemon dill sauce. The bright flavors of fresh lemon and aromatic dill enhance the fish’s mild taste, making it a light and refreshing dish that’s perfect for any occasion.

Recipe

Ingredients

Baked Sole with Lemon Dill Sauce:

  • 4 Ocean Jewel™ Sole Fillets, 3 oz portions, thawed
  • 1 Tbsp olive oil 
  • ¼ cup water
  • 3 Tbsp lemon juice (concentrated)
  • 1 Tbsp white sugar
  • 2 Tbsp butter or margarine
  • 1 tsp dried dill weed (or 1 Tbsp fresh dill)
  • 1 tsp lemon zest (if available)
  • 1 Tbsp cornstarch & 1 Tbsp cold water for thickening
  • Salt and Pepper to taste

METHOD

Prepare Sole: Follow the instructions on the package to thaw and prep the fish.

Bake the Sole: Preheat the oven to 375°F (190°C).

Place the sole fillets on a baking sheet lined with parchment paper.

Brush the fillets with olive oil. Bake until the fish is white and flakes easily with a fork, about 8-10 minutes. Use a digital thermometer to check the internal temperature. It should reach 158°F (70°C).

Make the Lemon Dill Sauce: While the fish is baking, heat 1/2 cup of water in a small pot over medium-low heat. Add lemon juice and sugar, stirring until the sugar dissolves. Add the butter, dill, and lemon zest. Taste and season with salt, pepper, and more lemon juice if needed.

To thicken, mix cornstarch with cold water in a small bowl and whisk it into the sauce. Cook for a few more minutes until the sauce thickens.

Serve:  Plate the baked sole and drizzle the lemon dill sauce on top.

Garnish with extra lemon wedges or dill if desired.

Tips:

  • To save time, you can use a pre-made lemon dill sauce and skip making the sauce from scratch.
  • If you don’t have fresh lemon juice, use concentrated lemon juice (3 Tbsp = juice of 1 lemon).
  • You can substitute 1 tsp dried dill for 1 Tbsp fresh dill.
  • If you don’t have dill, use parsley, basil, or tarragon as a substitute.
  • As a time saving tip, prepare Lemon Dill Sauce from a package and omit all ingredients except fish and olive oil.
  • May substitute fresh lemon juice (3 Tbsp concentrated lemon juice = juice of 1 fresh lemon).
  • May substitute 1 tsp dried dill weed for 1 Tbsp fresh dill, chopped
  • If you don’t have dill, you can still prepare this recipe, just swap the dill ingredient out for parsley, basil or tarragon.

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