Dilly Sole

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“My DH developed an allergy to white fish many years ago, but this was a dish we both loved; I served it often in the early 80s. It doubles easily if you want to feed more people.”

Ingredients Nutrition


  1. Preheat oven to 450 F; spray an eight-inch baking dish with nonstick cooking spray and set aside.
  2. With paper towel, pat fish dry.
  3. Spread mayo on the broad half of each fillet and season with the salt and pepper.
  4. Tear toast into pieces and place in a food processor; whirl toast until it is in crumbs.
  5. With processor running, drop garlic clove down chute and let process until chopped.
  6. Add butter, dill and lemon zest to processor and process until combined.
  7. Sprinkle this crumb mixture evenly over the fillets where you spread the mayo, then fold the narrow end of the fillets over the crumb mixture to form a roll.
  8. Place in prepared pan and bake in preheated oven for 10 minutes, or until the sole flakes when tested with a fork.
  9. Serve with steamed rice, broccoli, and fresh lemon wedges.

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