Baked Sole With Carrots And Zucchini Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings2
HealthyHigh Protein
Ingredients
| Carrots | 2 , julienned | |
| Zucchini | 1 Medium, julienned | |
| 1 lb. sole fillets | ||
| Garlic | 1 Clove (5gm), minced | |
| Lemon | 1/2 , thinly sliced | |
| Dill | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven to 425F (220C).
2) Steam or parboil carrots and zucchini until tender crisp.
MAKING
3) Use a baking dish to spray with vegetable cooking spray.
4) Arrange the fillets by seasoning with salt and pepper.
5) Sprinkle with garlic.
6) Arrange lemon slices over fillets.
7) Add vegetables and sprinkle dill on top.
8) Loosely cover with foil and place inside oven to bake for 15 minutes or until fish flakes.
SERVING
9) Serve hot with rice or bread rolls on side.
1) Preheat oven to 425F (220C).
2) Steam or parboil carrots and zucchini until tender crisp.
MAKING
3) Use a baking dish to spray with vegetable cooking spray.
4) Arrange the fillets by seasoning with salt and pepper.
5) Sprinkle with garlic.
6) Arrange lemon slices over fillets.
7) Add vegetables and sprinkle dill on top.
8) Loosely cover with foil and place inside oven to bake for 15 minutes or until fish flakes.
SERVING
9) Serve hot with rice or bread rolls on side.
Chef
