INGREDIENTS

• 12 ounces Petrale Sole

• 1 teaspoon olive oil

• pinch salt and pepper

• zest from1/2 half a lemon

Dill Oil:

• 2 tablespoons fresh dill, chopped

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1/8 teaspoon kosher salt

INSTRUCTIONS

1.  Preheat oven to 425F.

2. Place petrale sole in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 8-10 minutes or until fish is cooked to desired doneness.

3. Make the dill oil by mixing ingredients together in a small bowl.

4. Plate the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.