BAKED LEMON SOLE

SERVES 1

INGREDIENTS

1 whole lemon sole
1 tbsp. olive oil
handful of flat-leaf parsley, finely chopped
lemon wedges, to serve (optional)

INSTRUCTIONS:

Preheat the oven to 190 C. Wash fish in cold water and pat dry. Lay large sheet of foil in a roasting tray, so draping over edge.
Sit fish on foil, drizzle over olive oil and season with sea salt and freshly ground black pepper. Pull edges of foil loosely together and seal.
Put in oven and cook for about 15-20 mins. To test if fish is cooked, poke a knife into thickest part of fish, if cooked, flesh should come away effortlessly from bone. Remove and leave to rest for 5 mins. Then open foil and sprinkle with sea salt and freshly ground black pepper. Sprinkle with parsley to serve, plus a squeeze of lemon. Delicious served with new potatoes or Jersey Royals.

SOME MORE TASTY RECIPES

Goujons of Lemon Sole with Lemon in Muslin and Aioli

Turbot with Brown Butter & Capers

Roast Turbot with Sorrel Sauce

Whole Baked Plaice with Cider Onions, Tarragon & Anchovy Butter

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