Lemon Sole baked with butter, lemon and parsley
Serves 2
Ingredients
1 lemon sole weighing about 600g
100 g butter
Handful of parsley, chopped
½ lemon for squeezing
Method
Pre heat your oven to 200c
Take an oval roasting dish, rub the bottom with softened butter, lay the fish on top and then spread butter over the top of the fish. Place the pan in the oven and bake for 6-7 minutes. Pull the fish out of the oven, tilt the dish and with a spoon baste the back of the fish with the melted butter. Replace and cook for a further 2-3 minutes, then repeat the basting process.
The fish will be cooked after about 15 minutes and the fins will be crisp and golden. On removal from the oven and just before serving, add some parsley and the lemon juice to the buttery juices and serve.
1 lemon sole weighing about 600g
100 g butter
Handful of parsley, chopped
½ lemon for squeezing
Pre heat your oven to 200c
Take an oval roasting dish, rub the bottom with softened butter, lay the fish on top and then spread butter over the top of the fish. Place the pan in the oven and bake for 6-7 minutes. Pull the fish out of the oven, tilt the dish and with a spoon baste the back of the fish with the melted butter. Replace and cook for a further 2-3 minutes, then repeat the basting process.
The fish will be cooked after about 15 minutes and the fins will be crisp and golden. On removal from the oven and just before serving, add some parsley and the lemon juice to the buttery juices and serve.
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