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Steamed Lemon Sole with Gremolata and Tomatoes
Serves 2
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
4 lemon sole fillets 100g/3½oz ripe cherry tomatoes1 tbsp olive oil12 basil leavessmall bunch of flatleaf parsleyFor the gremolata1 lemon, juice and zest only2 tbsp olive oil2 tbsp chopped flatleaf parsley2 cloves garlic, finely chopped For the fennel2 whole fennels125ml/4½fl oz wine60ml/2¼fl oz vegetable stock25g/1oz butter
Method
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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