Sole with Cucumber Sauce
The delicate texture and mild flavor of sole are ideal with the clean, fresh flavor of cucumber sauce.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1/4 cup packed finely chopped fresh dill, divided
- 1 tablespoon butter, melted
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon salt, divided
- 4 (4- to 6-ounce) sole fillets
- 1 cup plain yogurt
- 3 tablespoons lemon juice
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1/2 teaspoon dry mustard
- 1/2 to 3/4 medium cucumber, peeled and chopped
- 1/4 cup chopped red bell pepper
Directions
Preheat broiler. Line a baking sheet with foil. Spray foil with nonstick cooking spray.
Combine 1 tablespoon dill, butter, 1/4 teaspoon black pepper and 1/8 teaspoon salt in a small bowl and mix well.
Arrange fillets in a single layer on prepared baking sheet. Brush with dill mixture. Broil 4 inches from heat until fish flakes easily with a fork, about 7 minutes.
Combine yogurt, lemon juice, lemon zest, dry mustard, remaining dill, remaining salt and remaining black pepper in a small bowl and mix well. Stir in cucumber and bell pepper. Serve with the fillets.
Secret Tip
French restaurants seed the cucumber for the most smoothly textured sauce. Then the ingredients are pureed in a blender for a velvety result. Or use an English cucumber, which is virtually seedless.
