I am definitely going to make this dish!! Right up my alley. Editor's note: if you can not find Sole, you can use tilapia, but adjust the cooking time as Sole fillets are very thin.
(serves 6)
Juice from 1 lime or lemon
1/2 cup EVOO
1/2 cup unsalted Kerrygold* butter, melted
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 T. capers, rinsed*
1 t. seasoned salt or to your taste
3/4 t. freshly* ground pepper
1 t. ground cumin
1 t. garlic powder
1.5 lb. Sole fillet (about 10-12 thin fillets)
4-6 green onion, top trimmed, halved lengthwise
1 lime or lemon, sliced
3/4 cup roughly chopped fresh dill for garnish
In a small bowl, whisk together lime juice, olive oil, and melted butter with a dash of seasoned salt. Stir in the shallots, garlic, and capers. In a separate small bowl, mix together the seasoned salt, pepper, cumin, and garlic powder. Spice fish fillets on both sides. Place the fish fillets on a lightly oiled large rimmed* baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime sliced on top. Bake in a 375 oven for 10-12 min. Do not overcook. Remove the fish fillets from the oven and garnish with the chopped fresh dill. Serve next to white rice, or roasted Greek potatoes, and a simple wedge* salad.
"To take the fear out of living, put your faith in the living God."
Happy Columbus Day!!
Love,
MM
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