Steamed lemon sole with gremolata and tomatoes Recipe

Steamed lemon sole with gremolata and tomatoes Recipe

  • 4 lemon sole fillets
  • 100g/3½oz ripe cherry tomatoes
  • 1 tbsp olive oil
  • 12 basil leaves
  • small bunch of flatleaf parsley
  • 1 lemon, juice and zest only
  • 2 tbsp olive oil
  • 2 tbsp chopped flatleaf parsley
  • 2 cloves garlic, finely chopped
  • 2 whole fennels
  • 125ml/4½fl oz wine
  • 60ml/2¼fl oz vegetable stock
  • 25g/1oz butter
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Steam the sole for four minutes.
  3. Mix all the gremolata ingredients together in a bowl.
  4. Crush the tomatoes with one tablespoon of olive oil, the basil and the small bunch of flatleaf parsley. Season.
  5. 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.
  6. 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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