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Ingredients
Method
- ½ lemon, zest only
- 2 sprigs of lemon thyme
- 2 sliced shallots
- 2 lemon sole, dark skin removed
- 100g butter, diced
- For the Caper Paste
- 100g capers
- 25g grated parmesan
- 100ml olive oil
- 1 lemon, zest grated
- Make the caper paste by blending the ingredients in a food processor, transferring to a small bowl, and setting aside. Heat the oven to 220C, and scatter the zest, lemon thyme, and shallots onto a baking tray.
- Season the fish, and pop on top of the shallots skin-side up. Place pieces of butter on each fish, pour 200ml of water into the tray, and bake for 10 mins, basting half way. Serve with potatoes, salad, and your caper paste.
10 mins
2 serving
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