Paleo Broiled Sole

Living within walking distance of Whole Foods has led me to step up my game as I get back into the cooking groove.  Dover sole on sale?  Into the cart, figure out the plan later.  Here's what the internet turned up:

Recipe

3 to 6 sole fillets
1/4 c olive oil
zest of one Meyer's lemon
3 whole cardamom pods (or a sprinkle of cardamom powder)
fresh cilantro leaves
salt & pepper

Mix together the olive oil, lemon zest, cardamom, and cilantro.  Spread half in the bottom of an oven-safe dish.  Put the sole on top, sprinkle with salt and pepper, and cover with the rest of the sauce.  Put under the broiler for 7-8 minutes.  Feel free to squeeze some lemon juice on top, what else are you going to do with a skinned lemon?

Notes

Simple enough...  Although of course I didn't do things exactly as prescribed.  Rather than acquire cardamom in some form, I used a few cloves of minced garlic.  Also, the original recipe calls for Celtic sea salt?!  That's a thing?  Heritage aside, I used the kosher salt on hand.

This was also a fortuitous recipe since I had plenty of cilantro left over from (coincidentally) another paleo seafood dish.  The distinctive cilantro flavor didn't hold up under the broiler, but there was maybe a hint of burn - the cilantro? Garlic?  I barely let it sit the minimum 7 minutes they recommend, it got so noisy (and aromatic, as promised).  Anyway, here's the final product, a good simple way to get some paleo-approved fish in you.