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lemon soles tomatoes garlic handful of fresh oregano onions balsamic vinegar salt lemons extra-virgin olive oil handful of black olives handful of fresh flat–leaf parsley
Viewed: 50 - Published at: 7 years agoIngredients
- 4 whole lemon soles
- 2 handfuls of red and yellow cherry tomatoes, halved
- 4 cloves of garlic, peeled and finely sliced
- A handful of fresh oregano or basil, leaves picked
- A bunch of spring onions (scallions), trimmed and finely sliced
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
- 2 lemons, zested and halved
- Extra virgin olive oil
- A handful of black olives, destoned (pitted) and chopped
- A handful of fresh flat-leaf parsley, finely chopped
Method
- This is really simple.
- First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 5cm/1 inch intervals on both sides.
- This allows flavour to penetrate the fish and lets the fishs juices come out.
- Preheat the oven to 200 degrees C/400 degrees F/gas Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it.
- Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray.
- Use one that will fit all 4 fish quite snugly (or you can use two smaller trays).
- Place the fish on top top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in.
- Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each.
- Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish.
- To check whether theyre done, take the tip of a knife and push it into the thickest part of the fish.
- When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad.
- Then you can come back to the fish.
- Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish.
- Lovely!
