Using lemon zest and juice makes the fish extra lemony.
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 pound fillet of sole (can substitute flounder)
Kosher salt
Freshly ground black pepper
Pre-heat broiler.
Combine lemon zest, lemon juice and extra virgin olive oil.
Line a sheet pan large enough to hold the fish with foil. Pour sauce onto foil. Take each fillet and swish it through the sauce, front and back. Arrange all fillets on the sheet pan front side up. Season with Kosher salt and freshly ground black pepper.
Broil until fish is cooked (check by seeing if you can flake it with a fork), about 4 minutes.
Serve with extra lemon juice if desired.
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