Made it, true, but also took it to a whole other level with a simple tahini sauce… did not have access to sole, used sea bream instead, was still so delicious and not fishy at all! The spices, I had to double actually because would not coat all the fish- but kept the oil and lemon and capers mix the same (gotta say those capers were a nice addition to the flavor profile)….given my barely functioning oven, I had to keep the fish in for 20’ instead of the recommended 12, but they still did not taste dry at all… I would recommend this recipe and also that you kind of play it by eye and give the fish what it needs 🐠🐠
