Baked Sole with Mint and Ginger

Baked Sole With Mint and Ginger. Photo © Molly Watson
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4 servings

This baked sole with mint and ginger recipe is an easy, flavorful, moist way to bake sole and other delicate fish fillets. Serve with rice and a simple vegetable side - salad of sliced tomatoes, some chunks of stir-fried squash, a pile of pan-roasted asparagus - for a healthful, delicious dinner

What You'll Need

  • 2 lb. petrale sole fillets or similar delicate white fish
  • 1 bunch mint
  • 1 2-inch piece ginger, peeled and chopped
  • 1 tbsp. vegetable or canola oil
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

How to Make It

  1. Preheat oven to 375°F. Rinse the fish and pat it dry. Arrange the fillets on a rimmed baking pan. The fillets can overlap as long as no area gets more than two fillets deep.
  2. Whirl mint, ginger, oil, salt, and pepper in a blender until a smooth paste - you may need to add a tablespoon or two of water to make this happens, but do so sparingly.
  3. Rub the mint-ginger paste evenly over the fish. Bake until the fish is opaque and it flakes easily in the center, about 15 minutes. Serve hot.

    Make 4 servings.

    Nutritional Guidelines (per serving)
    Calories 93
    Total Fat 4 g
    Saturated Fat 0 g
    Unsaturated Fat 2 g
    Cholesterol 0 mg
    Sodium 305 mg
    Carbohydrates 5 g
    Dietary Fiber 1 g
    Protein 1 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)