Sundried tomato and herb crusted lemon sole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 25 | grams | Butter; (1oz) |
| 75 | grams | Fresh white breadcrumbs; (3oz) |
| 50 | grams | Pine kernels; (2oz) |
| 50 | grams | Sundried tomatoes; (2oz) |
| 2 | tablespoons | Freshly chopped basil or parsley |
| Grated rind and juice of 1 lemon | ||
| Salt and freshly ground black pepper | ||
| 4 | Lemon sole fillets | |
| 1 | Bag mixed herb salad | |
| 2 | tablespoons | Vinaigrette dressing |
Directions
Heat the oil and butter in a saucepan and stir in the breadcrumbs and pine kernels. Stir over a moderate heat until starting to brown.
Remove from the heat and stir in the chopped sundried tomatoes, basil or parsley, lemon rind and juice and seasoning to taste. Allow to cool.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the fish fillets skin side down on a lightly oiled baking tray.
Divide the breadcrumb mixture into 4 and press one portion on top of each fillet.
Bake in the preheated oven for 15-20 minutes, until the fish is cooked through.
Arrange the salad leaves on a serving plate and drizzle over the dressing.
Notes Place the fish on top and serve immediately.
Converted by MC_Buster.
NOTES : Baked lemon sole with a crunchy tomato and herb crust.
Converted by MM_Buster v2.0l.