Ladolemono is a Greek word that translates to olive oil and lemon. In this recipe, the olive oil and lemon dressing combine to flavor the fish for a perfect match. 

Yield
3 Servings of fish with dressing
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Ingredients
6 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp fresh Italian parsley (chopped)
1 pn salt
1 lb fish (like sole fillets)
salt (to season fish)
ground black pepper (to season fish)
4 clv garlic (finely minced)
2 green onions (separate white from green & chop green part/slice white part)
½ lemon (thinly sliced)
¼ C fresh Italian parsley (chopped)
Instructions

1.    Preheat oven to 350o. 
2.    For the dressing: whisk together all dressing ingredients (oil, lemon juice, parsley, and salt) in a small bowl until thickened and well-combined
3.    Pat the fish dry and season with salt and pepper. Then place the fish on a lightly oiled baking sheet. Sprinkle the chopped garlic and chopped green onions (greens) over the fish. Place the sliced whites of the green onions next to the fish. 
4.    Spoon ½ of the ladolemono dressing over the fish, including the garlic and onions. Reserve remaining dressing for later. Lay the sliced lemon on top of the fish. Sprinkle with 2 Tbsp fresh parsley. 
5.    Bake fish for 10-15 minutes or until 145o and opaque. Do not overcook. 
6.    Remove fish from oven and drizzle with remaining ladolemono dressing. Sprinkle with remaining 2 Tbsp parsley. Serve while warm. 
 

Source

This recipe was adapted from olivetomato.com.