Dover sole fillets are easy and fast to cook. They are delicate and thin and a half pound could easily serve four. Bake them the Italian way with butter, fennel, sauteed onion and lemon slices.

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Baked Dover Sole in Lemon Butter

INGREDIENTS

2 tablespoons olive oil

1medium onion, thinly sliced

8 Dover sole fillets (about ½ pound)

½ cup melted and cooled butter

1 lemon cut into half slices

3 or 4 fennel top leaves

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

Grinding black pepper

DIRECTIONS

Butter a 9x 12 casserole dish and set aside.

Preheat oven to 350 F.

Heat the oil in a saute pan and cook the onions until they begin to brown. Set aside.

Place the fish fillets in the casserole in a single layer. Sprinkle the onions over the fillets and add the lemon slices and fennel. Pour the cooled butter over the top of the fillets.

In a small bowl combine the Old Bay seasoning, salt and pepper and sprinkle evenly over the top.

Bake uncovered for about 8 minutes or until an internal temperature of 145F is reached. Serve with some of the pan juices. Serves 4.

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