Mediterranean Sole

Everyone has a  bit of a Mediterranean Soul in them… So I thought what better recipe to share with you all before the last weekend in April, than the perfect BBQ Mediterranean Sole. 

I know I am not the only one who is NOT in favor of cooking fish in the house, it leaves a persistent odor that last hours and hours on end! This is precisely the reason I have resorted to cooking fish on the Q! It will save time, energy and prevent your nausea in the morning.  

Start off by making an aluminum foil basket & placing it on a BBQ safe metal cooking tray; once we’re done prepping and cleaning the fish, place it on Low Fire for about 15-17 Minutes and you will be loving the results… this is how we make our Mediterranean Sole!

Mediterranean Sole:

Begin by glazing Foil pocket with 1 Tbsp. Extra Virgin Olive Oil

4 Fillets of Wild Caught Alaskan Dover Sole


1/4 Cup of Capers 

1 Shallot, Minced 

2 Tbsp. Extra Virgin Olive Oil, Drizzled Atop 

1/4 Cup Sun Dried Tomatoes 

1/4 Cup Pitted Black Kalmata Olives, Halved

Zest a Lemon, add the Juice of that 1/2 Lemon and Thinly Slice the other half- placing 2 Slices on each Fillet of Sole… 

2 Tbsp Parsley, Dried or Fresh, finely minced

1 Tbsp. Garlic Powder

Fresh Ground Pepper to Taste 

Garnish with Fresh Mint Leaves

Cover the Aluminum Foil basket with an Aluminum Foil Roof and poke 4 Holes, to release steam

Roast alla’ BBQ and Enjoy!