Filet of Sole with Lemon and Capers
400g filet of sole
1/2 of a 150ml jar of capers, drained
Juice of 2 large lemons
1/4 cup extra virgin olive oil
1 1/2 tsp fine Himalayan sea salt, divided
1 tsp ground black pepper, divided
Preheat oven to 400-degrees. Line a sheet pan with parchment paper.
In a small bowl, stir together lemon juice, capers, olive oil, 1/2 tsp salt and 1/2 tsp pepper. Set aside.
Divide sole into 4 equal portions. Lay each portion on prepared sheet pan. Sprinkle evenly with remaining salt and pepper.
Spoon 1/4 of the caper mixture over each portion of fish.
Bake on center rack until fish flakes easily and is opaque all the way through (approximately 10 minutes).