Steamed lemon sole with gremolata and tomatoes
Make this quick and easy, low-fat steamed fish dish topped with a flavourful Italian lemon relish.
From Saturday Kitchen
Ingredients
- 4 lemon sole fillets
- 100g/3½oz ripe cherry tomatoes
- 1 tbsp olive oil
- 12 basil leaves
- small bunch of flatleaf parsley
For the gremolata
- 1 lemon, juice and zest only
- 2 tbsp olive oil
- 2 tbsp chopped flatleaf parsley
- 2 cloves garlic, finely chopped
For the fennel
- 2 whole fennels
- 125ml/4½fl oz wine
- 60ml/2¼fl oz vegetable stock
- 25g/1oz butter
Method
Preheat the oven to 180C/350F/Gas 4.
Steam the sole for four minutes.
Mix all the gremolata ingredients together in a bowl.
Crush the tomatoes with one tablespoon of olive oil, the basil and the small bunch of flatleaf parsley. Season.
Cut each fennel into 8 pieces and place in a roasting tray. Pour over the wine, stock and dab on the butter. Place the fennel in the oven for 20 minutes.
To serve, pile the tomatoes in the middle of a white plate. Pile the steamed sole fillets on top, and spoon gremolata dressing over and around. Serve with the braised fennel.
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