Sunday, March 15, 2009

Lemon Sole à la Lisa

Lemon Sole à la Lisa, originally uploaded by Lisa Fagg.

Tonight's repast... Lemon sole from the fishmonger in Cambridge Market, baked on a bed of lightly sautéed chunks of vegetables - Zucchini, tomato, red onion, scallion and garlic seasoned with lashings of (very good) balsamic vinegar and olive oil:

Cook the vegetables until they begin to 'give'. Once softened, use them to line a baking tray and lay the fish on top. That done, 'garnish' the fish with a flurry of freshly ground black pepper and flakes of sea salt. Scatter everything with a half dozen fresh bay leaves and a generous handful of flat leaf parsley and the zest of a lemon. Anoint the tray with further lashings of olive oil, the freshly squeezed juice of a lemon and some more balsamic vinegar. If you're feeling frisky, add a splash of white wine, too!

Bake in an oven (pre-heated to 200˚C) for 17 minutes. Test for doneness - the fish should separate from the bone when poked - and allow to rest for 2 minutes.

Serve with roasted Jerusalem artichokes and sautéed vegetables.

Mmmmmm! Now, isn't that good?

Love, laugh, cook, eat.

1 comment:

Nightwol said...

Tasted even better than it looks!