- 1 pound dover sole or flounder fillets
- 1 tbsp. each dill, parsley and oregano
- 2 tbsp. butter (or olive oil)
- Sea salt
- Freshly ground black pepper
- 1-2 large lemons, sliced into thin rounds
Preheat oven to 375. In a 9×12 shallow baking pan lay fish fillets. Season with salt and pepper. Place fresh herbs, and thinly sliced pieces of butter on top of fish fillets. Lay 2-3 lemon slices on top of each fillet. Squeeze any remaining lemon pieces and juice onto the fish. Bake 10-12 minutes, or until fish is light and flaky.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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