| Servings | Prep Time | Cook Time |
|---|---|---|
| 1 | 0 mins | 0 mins |
| 1. | Preheat oven to 450 °F (320 °C). |
| 2. | Cover a metal plate in tin foil (makes clean up easy). |
| 3. | Place the fillet of sole (frozen or thawed) on the plate. |
| 4. | Drown the fish in real lemon juice - be generous. |
| 5. | Generously sprinkle dill weed on the fish. |
| 6. | When the oven reaches 450 °F start cooking, and leave it in until done. If the sole was thawed it takes about 6 minutes, frozen takes about 17 minutes. |
| 7. | Note: Sole fillets are not typically too big, so you might want two if you're really hungry. |
|
There are 207 calories in 1 serving of Lemon Dill Sole.
Calorie split: 11% fat, 31% carbs, 58% protein.
|
| Serving Size | 1 serving |
|
|
