Lemon Dover Sole (AIP and Paleo)
It may be October but it is still 82 degrees today. I had a late breakfast and a protein shake so this is a super light lunch. But it can easily be combined with a salad or steamed vegetables to make it a full meal. The fresh lemon is what takes this to the next level.
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 87 |
| Fat: | 6 g |
| Carbohydrates: | 0 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 288 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 2 tsp2 tsp2 tsp Extra Virgin Olive Oil
- 2 pieces2 pieces2 pieces Sole
- .25 tsp.25 tsp.25 tsp Sea Salt
- .25 tsp.25 tsp.25 tsp Italian Seasoning
- 1 tsp1 tsp1 tsp Lemon zest
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a pan lay a piece of parchment paper and heat the oven to 350 degrees.
- Lay the sole on the paper and drizzle the olive oil, top with salt and Italian seasoning.
- Cook for 10-11 minutes depending on the thickness of the fish.
- When done zest the lemon on top of the fish.
Notes
You can use any white fish but will have to adjust the cooking time based on the thickness.
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