BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES
Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.
Total Time 35 minutes
Yield 4
Number Of Ingredients 12
Steps:
- This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
- Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
Nutrition Facts : Calories 366 calories, FatContent 13.6 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 55.5 g protein, CarbohydrateContent 5.2 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.5 g salt, FiberContent 1.5 g fibre
STUFFED BAKED TOMATOES RECIPE: HOW TO MAKE IT
I make this baked stuffed tomatoes dish often because my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. —Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with foil to prevent overbrowning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES
Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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- This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
- Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
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I make this baked stuffed tomatoes dish often because my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. —Edna Jackson, Kokomo, Indiana
From tasteofhome.com
Reviews 4.4
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Category Side Dishes
Calories 146 calories per serving
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