Mediterranean Baked Sole with Greek Ladolemono Dressing
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
3
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Course
Main Course
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Cuisine
Mediterranean, Greek
Mediterranean Baked Sole with Greek Ladolemono Dressing
Description
The Mediterranean Baked Sole with Greek Ladolemono Dressing features thin sole fillets seasoned and baked with a simple but distinctive Greek-style dressing made from fresh lemon juice, extra virgin olive oil, oregano, and salt. Garlic and both white and green parts of spring onions offer a savory depth, while lemon slices provide brightness on top. The fish bakes at a moderate temperature just until opaque to maintain tenderness. The dressing is partly reserved to drizzle over the finished fish, reinforcing the citrus and herb flavors.
This dish delivers a mild, light fish with subtle herbal undertones and a balanced acidity from the lemon and oregano. The texture remains soft but well cooked without dryness when cooked carefully.
Serving this sole alongside a leafy salad or lightly boiled greens complements its lighter profile, offering a well-rounded meal that highlights Mediterranean ingredients without complicating preparation.
Ingredients
For the ladolemono dressing
- 6 tbsp extra virgin olive oil
- 2 tbsp lemon juice fresh
- 1 tsp oregano dry
- 1 pinch salt
For the fish
- 1 pound (1/2 kg) sole fillet about 10 thin fillets
- salt to season fish
- black pepper to season fish
- 4 garlic cloves finely chopped
- 2 spring onions green part chopped, white part sliced length wise in half
- ¼ cup parsley chopped, fresh
- ½ lemon thinly sliced
Instructions
For the ladolemono dressing
- In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt until it thickens. Stir in the oregano. Set aside 3 tbsp for serving.
For the fish
- Preheat oven at 350 F (180 C)
- Pat the fish fillets dry and season with a bit of salt and pepper.
- Place the fillets on a lightly oiled baking pan. Sprinkle over the fish the chopped spring onion and chopped garlic. Place the white parts of the spring onion in the pan, next to the fish. Pour the ladolemono dressing on top of the fish, make sure the garlic and onions are also coated. Place the lemon slices in top of the fish. Sprinkle with 2 tbsp chopped parsley.
- Bake for 10-15 minutes, until opaque. Do not overcook.
- Remove the fish fillets from the oven, drizzle with the saved ladolemono and garnish with 1-2 tbsp chopped parsley.
- Serve with lightly boiled greens or a leafy salad.
User Reviews
Overall Rating
5
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