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Charred Lemon-Broiled Sole


  • 1 pound from sole fillets
  • Extra-virgin olive oil
  • 2 pinches sea salt
  • Fresh ground pepper to taste
  • 4-6 sprigs fresh thyme
  • 1 lemon, thinly sliced


Preheat broiler in your oven.

Line a large baking dish with parchment paper.

Drizzle each fillet with a bit of olive oil and then lay them on the parchment paper, trying not to let them overlap.  Season with salt and pepper and scatter the sprigs of thyme on top.

Arrange lemon slices over the fish and drizzle everything with olive oil.

Broil the fish for about 5 minutes.  The broiler will give the lemons a nice char and allow them to release their juices over the fish.  Serve with a side of steamed or sauteed greens.


*Recipe from Clean Eats Cookbook.