Lemon sole with fennel, tomatoes & thyme
Ingredients
Serves 2
- 2 lemon sole fillets
- 12 cherry tomatoes
- 1/4 fennel, cored and finely sliced
- 2 tablespoons white wine
- 1 tablespoon rapeseed oil
- 5 sprigs of thyme, stalks removed
- Juice of 1/4 lemon
Timings
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Lemon sole with fennel, tomatoes & thyme
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!
Method
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!
DOWNLOAD OR PRINT RECIPE HERE.
I can’t stress enough the beauty of finding a fishmonger you can trust. For years in landlocked Gloucestershire this proved tricky. However, I got there in the end and found Pershore Seafood in Pershore and Gloucester Eastgate market. In the UK supermarkets I have found that Waitrose and Morrisons have the best selection. When you get to the counter ASK questions! Don’t be afraid, they will be happy to help. And if not, come and ask me! I might not have the answer immediately but I’ll certainly go and find out for you.”
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