Mykonos Fillet of Sole
Transport your taste buds to the sun-kissed shores of Greece with this Mykonos Fillet of Sole recipe, a Mediterranean masterpiece bursting with vibrant flavors and wholesome ingredients. Tender fillets of sole are gently baked to perfection, infused with a zesty olive oil, lemon, and garlic marinade, and topped with an irresistible medley of briny kalamata olives, juicy cherry tomatoes, and tangy capers. A final flourish of creamy crumbled feta and fresh parsley adds the perfect touch, creating a harmonious blend of textures and tastes. This easy-to-make, oven-baked dish is light, healthy, and perfect for weeknight dinners or elegant gatherings alike. Pair it with crusty bread or a crisp Greek salad for a complete meal that’s steeped in Mediterranean charm. Ready in just 35 minutes, this recipe is a delicious way to bring the vibrant flavors of Greece to your table.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces fillet of sole
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 cup kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 2 tablespoons capers
- 1 cup feta cheese, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fillet of sole under cold water and pat them dry with paper towels.
In a small bowl, mix 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Lightly grease a baking dish with the remaining 1 tablespoon of olive oil and arrange the sole fillets in a single layer.
Brush the prepared olive oil and lemon mixture over the fillets, ensuring they are evenly coated.
Scatter the kalamata olives, cherry tomatoes, and capers over and around the fillets.
Bake in the preheated oven for 15 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the dish from the oven and sprinkle the feta cheese and chopped parsley on top.
Return the dish to the oven and bake for an additional 5 minutes, allowing the feta cheese to soften slightly.
Serve the Mykonos Fillet of Sole hot, along with your favorite side like crusty bread or a fresh Greek salad.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 217 mg | 17% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
