Roast Lemon Sole

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Roast Lemon Sole

Roast Lemon Sole

Ingredients
Method

Ingredients

Method

4 whole sole
2 lemons, 1 thinly sliced, 1 zested and juiced
350g cherry tomatoes, halved
200g pitted green olives
6 rosemary sprigs
Butter bean mash or chips, to serve

Preheat the oven to 180C. Place the sole on a large oiled baking tray, cut 4 slashes into each fish, then add the sliced lemon, olives, tomatoes, rosemary sprigs, lemon zest and a sprinkle of lemon juice.
Drizzle the fish with some more olive oil, season well with crushed black pepper and roast for 10-15 mins, or until the skin is crisp and the fish is cooked through. Serve with chips or butter bean mash.

20 mins

4 serving

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