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    • Grilled Sole with Lemon and Herbs

    Grilled Sole with Lemon and Herbs

    Mark Sharron
    Easy
    10 minutes
    2

    Grilled Sole with Lemon and Herbs is a light, flavorful dish perfect for a quick, easy weeknight meal. It’s a classic combination of delicate fish and bright, zesty flavours to make your taste buds dance. This recipe is simple to prepare and can be cooked in just minutes. It’s a great way to enjoy a healthy meal packed with flavour.

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    Ingredients

    • 4 sole fillets
    • 2 tablespoons olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh chopped parsley
    • 1 tablespoon fresh chopped chives
    • 1 tablespoon fresh chopped thyme
    • 1 tablespoon fresh chopped oregano
    • 2 tablespoons butter

    Method

    • How to Make Grilled Sole with Lemon and Herbs
    • Pat the sole fillets dry using paper towels
    • Brush both sides of the fillets with olive oil
    • Sprinkle both sides of the fillets evenly with salt and freshly ground black pepper
    • Preheat the grill to medium-high heat (or preheat a grill pan on the stove)
    • While the grill preheats, finely chop parsley, chives, thyme, and oregano if not already chopped
    • Mix the chopped herbs together in a small bowl
    • Place the sole fillets on the hot grill, skin-side down if skin-on
    • Grill the fillets for about 2-3 minutes per side, turning carefully with a wide spatula, until just cooked through and opaque
    • While the fish grills, gently melt the butter in a small saucepan over low heat (do not brown)
    • Remove the saucepan from heat and stir in the lemon juice and chopped herbs to make an herbed lemon butter sauce
    • Transfer the grilled fillets to plates
    • Spoon the herbed lemon butter sauce evenly over each fillet
    • Garnish with extra chopped herbs if desired
    • Serve immediately, optionally with lemon wedges and a light salad or seasonal vegetables as a side
    • For plating, layer fillets diagonally on the plate and drizzle sauce in a zigzag or pool on the side for visual appeal