Baked sole served with steamed broccoli and roasted potatoes with rosemary
The combination of flavors in this colorful relish really shines atop a buttery, baked sole filet. Vibrant and super tart, preserved lemon is a great way to brighten up any dish. Here, we combine preserved lemon, briny capers and sweet roasted red pepper to form a simple topping that would also be super delicious with a baked pork chop or even seared scallops. This dish is a super easy way to impress.
Sole filet seasoned and drizzled with olive oil
(To view this recipe, click on the blue title of the blog post above*)
Baked Sole with Preserved Lemon-Caper Relish
Ingredients:
- 4 sole filets
- Extra virgin olive oil
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- For the relish:
- 2 Tablespoons preserved lemon peel, finely chopped
- 1 Tablespoon capers, drained and rinsed
- 2 Tablespoons roasted red pepper, finely chopped
- 2 Tablespoons Italian parsley, chopped
- 3 Tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 375 degrees. Place the sole filets on a parchment-lined baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake the fish filets in the preheated oven for 12-15 minutes, or until the fish is flaky.
- In the meantime, make the relish. Combine all of the relish ingredients in a small mixing bowl. Serve the room temperature relish over the baked fish filets.
Tagged: baked fish, capers, parsley, preserved lemon, relish, roasted red pepper, sole
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