Roast Lemon Sole
Roast Lemon Sole



  • 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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