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It’s been a while since I’ve shared a recipe just for the love of sharing a recipe!
This is a super quick and simple recipe that I found in How-To Cook Everything by Mark Bittman (which is a great resource cookbook to have on hand for everyday, whole food meals, that don’t take too much time to make).
I love making white fish during the week for two reasons; it cooks crazy quick and both of my kids will gobble it up faster than I can get it on the table!
Pair that with delicious and nutritious and we’ve got ourselves a win-win-win-win. Phew… now, that’s my kind of meal!
So tell me… do you like to make fish at home? What are some of your favorite ways to prepare your fish? What time-saving tips and techniques do you find helpful when it comes to making fish for a weekday dinner?
Save this recipe?
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Ingredients
- 1.5 lbs sole fillets
- 1 tsp olive oil
- 1/3 cup dijon mustard
- 1 tbsp honey
- 1/2 tsp dried thyme
- 1 tbsp lemon juice
Instructions
- Preheat the broiler on high.
- Place the oven rack as close to the broiler as possible. The oven should be very hot.
- Use the olive oil to lightly grease a rimmed baking sheet (you could also give it a coat of cooking spray if you prefer).
- In a small bowl combine; mustard, honey, thyme, and lemon juice.
- Lay the sole on the baking sheet and brush the top of each fillet with the mustard and thyme mixture.
- Place the sole under the broiler for 2 to 3 minutes or until just cooked though. It will cook very fast!
- Remove fish and serve with some fresh lemon wedges. Enjoy!
- Makes 4 servings.
Comments
Aggie says
I love making fish at home! I seem to stick with just a few reliable recipes in rotation though, this one drew me in, looks delicious!
I have yet to try sole!
Mandy says
This sounds delicious! I LOVE making (and eating) fish! I usually make them as foil packets with quick cooking vegetables, like asparagus or thinly sliced zucchini, and a creamy parmesan lemon dill sauce.
Dani says
That sounds great!! I hope you get to give this one a try. Enjoy it!
Howard Smolin says
Sorry Dani, I do appreciate your posting the recipe. It sounded really good but didn’t work out. The proportion of dijon in the recipe is WAY too much. Also don’t think the dried thyme belonged. My wife and I couldn’t eat it and wound up throwing out an expensive piece of sole. Oh well, can’t please everyone.
Dani says
So sorry to hear that Howard! I’ll have to revisit this recipe. I haven’t made this one in years.