Summer Baked Sole
July 18, 2016 | Serves 4
- 4 Lemon Sole Fillets
- 2 Lemons
- 2 Tablespoons of Olive Oil
- 2 Cloves of Garlic
- Coarse Salt & Pepper
- Handful of Fresh Rosemary
- Handful of Fresh Thyme
- 125g of Cherry Tomatoes
This is the best speedy supper for summer. It takes 5 minutes to prepare and is so gorgeous and light. The fish picks up loads of flavour from the lemon and garlic and all the fresh herbs and the tomatoes cook ever so slightly so they’re just starting to burst as it’s ready- heaven. Serve it with loads of different salads or just some simple summer veg. You can use other types of fish (hake works great) but just keep an eye on cooking times depending on how thick the fillets are.
Preheat the oven to 190’C. Lightly drizzle your baking dish with olive oil then place the sole fillets on top. Scatter the tomatoes around the fish.
Mince your garlic cloves and add them to a small bowl or jar with the juice of 1 lemon and a tablespoon of olive oil. Add in a good pinch of coarse salt and pepper and mix well.
Drizzle the mixture evenly over the fish. Pinch the herbs from their stalks and sprinkle them over the fish followed by a little more salt and pepper.
Cut a few thin slices from the other lemon and lay them on op of the fish. Bake at 190’C for about 12-15 minutes until cooked. Watch carefully after 10 minutes so as not to overcook.