This was such a delicious recipe and so light. It is perfect for a Summers day and even good enough for a dinner party. I always used to shy away from having tomatoes with fish but have gradually come to realise they make an excellent combination.
I found this recipe in my Billingsgate Market Cookbook. I bought it in a Charity Shop for just £5, an absolute steal. Not only include fantastic recipes, all fish of course, but also tips on how to prepare the fish – filleting, preparing squid etc. It is one of the few cookery books I have actually read from cover to cover!
This recipe is simplicity itself. It takes barely 20 minutes from start to finish and is absolutely gorgeous.
Here it is:
Lemon Sole with Roast Tomato, Basil and Parmesan Serves 2
- 2 small lemon sole, whole, filleted (ask your fishmonger to do this)
- salt and freshly ground pepper
- 4 small tomatoes, halved
- 1 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp freshly shredded basil
- 1 tbsp balsamic vinegar
- Heat the oven to 200C/180C fan/gas 6
- Skin the fish and lightly season on the skinned side. Fold the fillets into three to make small parcels.
- Transfer the fish to an oven-to table dish and tuck the tomatoes around the sides. Sprinkle the fish with the olive oil, pine nuts, Parmesan and a little black pepper.
- Roast in the oven for 10 to 12 minutes until the tomatoes are beginning to soften but not break up and the fish is cooked through.
- Sprinkle the top with the basil and balsamic vinegar and serve straight from the dish.
Tasty Advice 