Lemon sole is a flat fish which can be bought either whole or filleted by the fishmonger. Don’t be scared off by using a fish that you might not recognise. A fillet of lemon sole takes 10 minutes to cook and is the ultimate mid-week healthful dinner. The simple fresh flavours of lightly baked fennel, tomatoes and thyme really compliment the fish and the juices are deeeee-licious!
Preheat the oven to 180/350/gas 4. Line a baking tray with baking paper. Scatter the fennel slices over the bottom of the tray and lay the sole fillets on top. Place the cherry tomatoes around the fish.
Drizzle the fish with oil, white wine and lemon. Season with Maldon sea salt and freshly ground black pepper. Sprinkle with thyme leaves. Bake for 10 minutes until the fish has gone from translucent to white.
Enjoy with buttered new potatoes, spinach and kale. Be sure to drizzle all over those lovely juices!