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:
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.
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/