Dilly Sole – a delicious recipe with fillet, mayonnaise, salt, ground black pepper, whole wheat bread, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450 F; spray an eight-inch baking dish with nonstick cooking spray and set aside.
2
With paper towel, pat fish dry.
3
Spread mayo on the broad half of each fillet and season with the salt and pepper.
4
Tear toast into pieces and place in a food processor; whirl toast until it is in crumbs.
5
With processor running, drop garlic clove down chute and let process until chopped.
6
Add butter, dill and lemon zest to processor and process until combined.
7
Sprinkle this crumb mixture evenly over the fillets where you spread the mayo, then fold the narrow end of the fillets over the crumb mixture to form a roll.
8
Place in prepared pan and bake in preheated oven for 10 minutes, or until the sole flakes when tested with a fork.
9
Serve with steamed rice, broccoli, and fresh lemon wedges.
45
kcal
Calories
5
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 lb sole fillet (will be about 4), 1 tablespoon mayonnaise, ¼ teaspoon salt, ¼ teaspoon fresh ground black pepper, and more.
Yes, Dilly Sole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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