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The nicest tray-baked lemon sole
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Total Time:
35 minutes
Deliciously light lemon sole recipe is perfect for any flat fish lovers.
Ingredients:
  • 1 bunch spring onions trimmed and finely sliced
  • 1 tablespoon balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 2 lemons zest of, halved
  • extra virgin olive oil
  • 1 handful black olives destoned and chopped
  • 1 handful fresh flat-leaf parsley finely chopped
  • 4 whole lemon soles from sustainable sources, ask your fishmonger
  • 2 handfuls red and yellow cherry tomatoes halved
  • 4 cloves garlic peeled and finely sliced
  • 1 handful fresh oregano or basil leaves picked
Instructions:
  • Start by rinsing the fish, then use a sharp knife to score across each side at 2.5cm/1 inch intervals down to the bone. This will enhance flavor infusion and release the fish's natural juices. Preheat the oven to 200ºC/400ºF/gas 6. In a bowl, combine tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, salt, pepper, zest, and juice of 1 lemon. Mix in olive oil, then spread this mixture on the bottom of a large roasting tray that can fit all 4 fish snugly. Place the fish on top in a row. In the same bowl, mix olives, parsley, juice and zest of the second lemon with a bit of olive oil, then distribute this evenly on top of each fish. Bake in the preheated oven for 12 to 15 minutes until the fish easily flakes with a knife. Let the fish rest for 3-4 minutes while you gather your guests and set the table. Serve the fish plated with tomatoes and juices spooned over the top. Enjoy!

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