January 02, 2023
INGREDIENTS:
Serves 3
For the Ladolemono Dressing
- 6 tbsp Phileos extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dry oregano
- 1 pinch of salt
For the Fish
- 1 pound (1/2 kg) sole fillets about 10 thin ones
- salt and pepper to season fish
- 4 garlic cloves finely chopped
- 2 spring onions green part chopped, white part sliced length wise in half
- ¼ cup chopped fresh parsley
- ½ lemon thinly sliced
PREPARATION:
For the Ladolemeno Dressing
1. 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
Step 1. Preheat oven at 350 F (180 C)
Step 2. Pat the fish fillets dry and season with a bit of salt and pepper.
Step 3. 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.
Step 4. Bake for 10-15 minutes, until opaque. Do not overcook.
Step 5. Remove the fish fillets from the oven, drizzle with the saved ladolemono and garnish with 1-2 tbsp chopped parsley.
Step 6. Serve with lightly boiled greens or a leafy salad.
Enjoy!
