Grilled Lemon-Herb Zucchinis with Sole Recipe

5 from 1 vote

An ultra-quick barbecue dinner with a summery lemon theme.

Course Main Course

Cuisine American

Keyword grilled, herb, lemon, zucchini

Prep Time 12

Cook Time 10

Total Time 22

Servings people

Calories 987kcal

Cost 15

Preheat your BBQ or grill to medium-high.
On a big piece of aluminum foil, make a bed for the fish with half the lemon and lime slices. Place the fish on top, then cover with the rest of the slices and top with the thyme sprigs. Close the foil tightly.
2 lemons, 2 limes, 6 sprigs of fresh thyme, Aluminum foil
Put the foil packet of fish on the grill and cook for about 8 minutes (4 minutes on each side).
4 sole fillets
Brush the zucchinis on both sides with olive oil, and add salt and black pepper to taste.
4 medium zucchinis, ½ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Grill the zucchini for about 1 or 2 minutes on each side and remove.
In a small bowl, combine the Dijon mustard, lemon juice, and parsley, and season to taste with salt and pepper. Slowly whisk in the olive oil until emulsified.
¼ cup of freshly squeezed lemon juice, 2 tbsp. fresh parsley, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper to taste
Drizzle the vinaigrette over the zucchinis.
Top the zucchinis with the sole, the pine nuts, and the fresh mint, and serve.
Fresh mint leaves, 2 tbsp. pine nuts