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Sole and Roasted Vegetables


Rate this recipe 4.2/5 (14 Votes)
Sole and Roasted Vegetables 0 Picture


  • 1 1/2 C sliced zucchini (cut about 1/4" thick)
  • 1 1/2 C coarsely chopped tomatoes
  • 1 C chopped green pepper
  • 1 C chopped red pepper
  • 1/2 C coarsely chopped red onion
  • 1 1/2 C chopped potato
  • 1 tsp olive oil
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/4 tsp black pepper
  • 1 lb sole fillets
  • 1 tbsp freshly squeezed lemon juice


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 425 degrees

Step 2

Combine vegetables with seasonings in a large bowl. Stir to evenly distribute seasonings. Transfer to a 9x13 inch baking dish that has been lightly oiled. Bake uncovered for 35 minutes.

Step 3

Remove baking dish from oven and lay fish fillets over vegetables. Sprinkle fish lightly with salt and pepper. Squeeze lemon juice over fish. Return to oven. Bake an additional 5-7 minutes, until fish turns opaque and flakes easily.

Step 4

Remove from oven and serve immediately.


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