Former Good Housekeeping Philippines food editor Maricel Abad’s kitchen must-haves include olive oil, pasta noodles, and a rice-shaped pasta called risoni, which we make into about five kinds of soup.
Maricel's Baked Fillet of Sole With Dill and Dijon Mayonnaise
A light sole fillet smothered with a tangy Dijon mayo.
Ingredients
Maricel's Baked Fillet of Sole With Dill and Dijon Mayonnaise
- 2 fillets (about 300 grams each) fish use sole fillet, about 300 grams each
- Salt
- onion leeks
- lemon
- 4 tablespoons Butter cut roughly into cubes
- fresh dill chopped
- 1/2 Cup white wine
- 1/3 Cup Dijon mustard
- 1/2 Cup mayonnaise
- 1 teaspoon dill chopped
- asparagus
Instructions
- Preheat oven to 350F.
- Season sole with salt and pepper. In a roasting pan, lay fish on top of onion leeks. Squeeze half a lemon on the fish. Place butter on top of the fish along with dill. Pour white wine on the pan. Cover with aluminum foil and bake for 20 to 30 minutes.
- Meanwhile, make the Dijon mayonnaise: Mix mustard, mayonnaise, and dill, and chill.
- Serve baked fish and leeks with asparagus and Dijon mayo on the side.
- Substitution tip: No white wine? No problem! Replace it with chicken stock or chicken broth, which keeps the fish moist while cooking on the pan.
Tried this recipe?Let us know how it was!
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