Baked Lemon Sole with Garlic and Smoked Paprika is quick, easy and can be served as weeknight meal for the busy family on the go or an elegant option for your next dinner party.
Given that sole is a mild, delicate fish, it allows you to create your own signature dish with your preferred herbs and spices. I decided to go all in with my favorites – capers, green onions, garlic, pearl onions, smoked paprika, lemon and dill. An eye-catching combination that teases the taste buds!
I’ve teamed up with to support the launch of their Keep It Wild campaign celebrating 20 years of wild, traceable, sustainable seafood.
If you’re not familiar, the MSC is a nonprofit organization that works with fisheries, scientists, retailers, restaurants, and seafood lovers to ensure that our oceans remain healthy and that wild seafood may be enjoyed for generations to come.
MSC’s mission is to ensure that our oceans remain healthy for wild seafood for future generations. With seafood you can enjoy knowing that your fish is as good for the oceans as it is for you.
Seafood is traceable from ocean to plate, so you can feel good about your purchase. Wild-caught seafood is a smart choice for you and the ocean and is easy to prepare.
Feel good about your fish. Support fishermen, fishing communities, and companies that care as much as you do.
I am a fan of baking my fish for the best results. It not only gives you that perfect moist flakiness but it’s super easy too. And drizzling a little melted butter over it as it goes into the oven can only make it better, right?
I invite you to have a Wild Night In and try my delicious, easy-to-make certified sustainable Baked Lemon Sole with Garlic and Smoked Paprika.
And, next time you’re at your local grocery store, make sure to look for the blue fish! MSC’s blue fish label is an easy way to identify seafood products that have met the organization’s strict standard for sustainability and you can feel good knowing your fish can be traced all the way back to the ocean. Cheers!
Baked Lemon Sole with Garlic & Smoked Paprika
Given that sole is a mild, delicate fish, it allows you to create your own signature dish with your preferred herbs and spices. I decided to go all in with my favorites – capers, green onions, garlic, pearl onions, smoked paprika, lemon and dill. An eye catching combination that teases the taste buds!
- 4-8 sole fillets, these are small and thin so some people may want two
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon smoked paprika
- salt and pepper
- 2 tablespoons butter, melted
- 1 bunch green onions
- 2 tablespoons capers
- 2 lemons, sliced
- 1 pearl onion, sliced
Preheat oven to 400F
Cover baking sheet with parchment paper
Rinse fish and dry well with paper towels. Handle carefully, this is a delicate fish.
Combine garlic, cumin, coriander, smoked paprika and salt and pepper. Sprinkle lightly over fish. The amount you use is entirely your preference. These are all strong spices so for some, you may want to go easy the first time.
Place fish on parchment paper. Add green onions, capers, pearl onion slices and 1 sliced lemon. Drizzle with melted butter. (optional)
Place baking sheet in oven and bake for 10 minutes. Remove and serve immediately.