Lemon and olive oil baked sole fish

Moushira Abdel-Malek, Tuesday 25 Aug 2020

Lemon and olive oil baked sole fish
Lemon and olive oil baked sole fish

Serves 6-8



1.5 kg sole fish fillets (thoroughly cleansed, patted dry)

Extra virgin olive oil

Wet Rub:

1 tbsp finely minced garlic

1/3 cup lemon juice 

Zest of 1 lemon

1 tbsp dry coriander seeds

1 tbsp ground cumin

1 tbsp fish spices

1 small bunch of green coriander

1 green chili (optional)

Salt + pepper + paprika



Add all ingredients in a tiny blender or food processor.  Blend until a paste-like mixture is formed.  Prepare a non-stick baking tray by slightly oiling base.  Cover with a baking sheet.  Slightly oil sheet.  Smear sheet with a tablespoonful of blended mixture; forming a bed to lay the fish fillets upon.  Layer the sole fillets upon the mixture; in one layer and apart from each other.  Drizzle remaining mixture over fillets top.  Bake in a preheated oven of 200 degrees Celsius; and for only 16-20 minutes.  Remove and drizzle a few drops of olive oil on top; to give it a shine.  Serve with boiled or mashed potatoes and sautéed vegetables of your choice; aside. 


*A version of this article appears in print in the 27 August, 2020 edition of Al-Ahram Weekly

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