Prep 15 mins
Cook 4 mins
This delicious sauce keeps fish moist. Try it over cooked broccoli or string beans, too.
- 1 1⁄2 lbs fresh sole fillets
- 3 tablespoons low-fat mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped parsley
- freshly-ground black pepper
- 1 large lemon, cut into wedges
- Coat a baking sheet with nonstick cooking spray.
- Arrange fillets so they don't overlap.
- In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
- Spread the mixture evenly over the fillets.
- Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
- Arrange fillets on a serving platter, garnish with lemon wedges, and serve.
This was so delicious! I used a little lemon pepper rather than pepper and used freshwater fillets of fish. I reduced the recipe down for two and the amount of topping was perfect. Mine took about 6 minutes to cook and I had to turn it over as the sauce was getting a bit too brown in spots. I served this with roasted potato, sweet potato and butternut wedges, which I just sprinkled with a little garlic powder and cooking spray and some steamed green beans. It all went together perfectly. Thanks Dancer for another great fish recipe!
I thought this made a nice and easy dinner for two. The dijon was a nice add to the sole. I like dijon, so I didn't think it overpowered the fish. It broiled to a nice finish. I don't know if I'd make the dish for company, because it might be a bit much for someone who isn't into Dijon mustard, but my wife and I liked it, and we'll have it again.
Very good recipe! I substituted Lemon Pepper and added a dash of Chili Powder for an extra bite. Even my very finicky 7-year-old son liked it!