Lime Sole with Cherry Thyme Salsa
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 fillets wild sole (or any preferred white fish) around 4 oz each
  • 5 limes, 4 sliced and 1 quartered for its juice
  • 4 teaspoons cold-pressed olive oil
  • 8 sprigs fresh thyme
  • Sea salt and freshly cracked black pepper
  • Cherry Thyme Salsa
  • 1 packed cup cherries, pitted and quartered
  • 1 jalapeño, minced (seeds removed for less heat)
  • 1 tablespoon freshly squeezed lime juice (1/2 lime)
  • 1 tablespoon red onion, minced
  • 1 teaspoon maple syrup (or raw honey)
  • ¼ teaspoon fresh thyme leaves
  • A few dashes sea salt and freshly cracked black pepper
DIRECTIONS:
  1. Preheat oven to 400°. Set up the fish in individual baking dishes or one large one. Use the slices of 1 lime per fish fillet, start with a few slices under each piece, add a sprig of thyme, place the fish on top, then another sprig of thyme and a few more slices of lime. If the ends are really thin tuck them under so it all cooks evenly. Drizzle a teaspoon of olive oil over each fillet then lightly sprinkle salt and pepper on top. Cover and bake for 20 minutes.
  2. Mix together all the salsa ingredients in a small bowl then set aside to marinate until the fish is ready.
Recipe by Love from the Land at https://www.lovefromtheland.com/lime-sole-cherry-thyme-salsa/