Sunday, April 06, 2014

Baked Lemon Sole

Saturday 22 March
Today was the North Parade farmers' market, which is only on the fourth Saturday per month.  This was the first time we've seen a fishwife there (she was fairly young, so maybe she was just a fish girlfriend), so we snapped up her very last lemon sole, which came out as our top choice in a pre-blog sole sweepstakes (one Dover and one lemon from Angel Fisheries in the Chapel Market, Islington).  
It was interesting to see the contrast in color between top and bottom sides, and the fish also turned out to have a nice roe-sack, which was good if you like that sort of thing, and an experience if you don't.

We've used Jamie Oliver's tray-baked sole recipe before, though only for fillets; this time, we had the real McCoy.  Our only modifications were to use sautéed fennel and onion for our base, and slightly larger tomatoes, quartered.

Results tasted excellent, though as we need more practice in how to debone a sole, we served the fish more as shreds than as fillets.

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