Mediterranean Roast Lemon Sole

I can't remember having ever eaten lemon sole before. In fact saying that, I don't think I've had dover sole either.. and not for any good reason either. I saw some whilst food shopping and decided to give them a go and bought two medium sized ones.

This is a simple recipe that lets the fish speak for itself, with a tasty Mediterranean style dressing of olives, peppers and garlic. And its also not fried, so its super healthy.

Ingredients:         (serves 2)

2 whole lemon sole, gutted
handful black pitted olives, sliced
1 red pepper, roasted for about 45 mins
6 spring onions, chopped
1 clove garlic, chopped
1/2 tsp. dried oregano
1 tbsp. balsamic vinegar
2 tbsp. olive oil
juice of 1 (small) lemon
salt & pepper


Method:

Trim the lemon sole by removing the head and, using scissors, cut all the fins off. Wash the fish under cold water and pat dry with kitchen paper. Make deep diagonal cuts into the darker skin side and place both fish in a roasting tray, cut side up.

To make the dressing, peel as much skin off the roasted pepper as you can and dice. Put into a bowl and add the spring onions and olives. Then add the oregano, vinegar, lemon juice and olive oil. Mix well and spoon over and around the fish.

With the oven set at 200 C, roast for about 15-20 mins. Serve with crusty bread or new potatoes. Delicious!