Sole with Cherry Tomatoes

Sunday 27 November

Jamie Oliver used four whole lemon soles, slashed to the bone. We would have done the same had we been near the Chapel Market (or Steve Hatt's) in Islington, but in Cincinnati all we had was a pound packet of Trader Joe's frozen fillets, defrosted.

Here's what went on and under them:

• 2 handfuls of red and yellow cherry tomatoes, halved (we eked them out with a couple of larger tomatoes, diced)

• 3 cloves of garlic, peeled and finely sliced

• a handful of fresh oregano, leaves picked

• a bunch of scallions, trimmed and finely sliced (we used a quarter onion, diced)

• 1 tablespoon balsamic vinegar

• salt and pepper

• 1 lemon, zested and halved

• extra virgin olive oil

• a handful of Moroccan black olives, pitted and chopped

• a handful of fresh flat-leaf parsley, finely chopped

Preheat the oven to 400º. In a bowl, mix up tomatoes, garlic, oregano, onion, balsamic vinegar, a pinch of salt and pepper, plus half the lemon zest and juice.  Loosen with a couple of tablespoons of olive oil and mix well, then spread over the bottom of a large roasting tray. Place the fish on top.

Now add the olives, parsley, and the rest of the juice and zest to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture among the fish, placing an equal amount on top of each fillet. Cook in the preheated oven for around 10 minutes, depending on the size and thickness of the fish. Take it out when it just begins to flake in the thickest part.

Wonderful fresh flavors, even with frozen fillets.