fish

the nicest tray-baked lemon sole

servings
4

method

This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.

This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavor to penetrate the fish and lets the fish’s juices come out.

Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the center of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.

Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!

• from Jamie's Dinners

ingredients

• 4 whole lemon soles
• 2 handfuls of red and yellow cherry tomatoes, halved
• 4 cloves of garlic, peeled and finely sliced
• a handful of fresh oregano or basil, leaves picked
• a bunch of spring onions, trimmed and finely sliced
• 1 tablespoon balsamic vinegar
• sea salt and freshly ground black pepper
• 2 lemons, zested and halved
• extra virgin olive oil
• a handful of black olives, destoned and chopped
• a handful of fresh flat-leaf parsley, finely chopped

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tried this recipe or a similar one? share your tips...

1. by melabeth on Tue 20 Dec 2011 @ 00:53

would like to know how to prepare a flounder for dinner have lemon peppe, salt, fresh garlic,mushrooms,red pepper will this work or be enough<br />

2. by Margaret on Thu 15 Sep 2011 @ 13:09

Tried today with trevally (Rabieb). delicious. Will certainly do again.

3. by Hattie on Thu 28 Jul 2011 @ 18:47

I just made this, the entire family loved it. Really delicious, very fresh flavours.

4. by Mary on Sun 08 May 2011 @ 17:05

Tried this last w'end served with garlic potato gratin & some steamed veg - delicious, didn't use the olives but added some asparagus in the bake. Very clean plates!!

5. by Jeff on Sat 06 Mar 2010 @ 09:38

I just found someone claiming this recipe as their own at : "http://www.tastebook.com/tastepages/782752-Carey"

6. by sarah on Sat 13 Jun 2009 @ 13:05

my friends coming over tonight for a bottle of wine (or 3) and decided id make this dish, im not a big fish eater but am trying to evolve my taste buds - fingers crossed x

7. by JoJo on Sat 11 Apr 2009 @ 19:29

Lovely recipe, beautiful flavors but the fish was not pleasant to eat. Lots and lots of tiny bones and only a couple of mouthfuls of flesh. Not one to be eaten by the young or if you don't want to spend the entire meal picking bones out of your mouth. I don't know how filets would work out but I wouldn't try this again with a whole fish.

8. by Simon Desborough on Fri 03 Apr 2009 @ 14:15

lovely recipe had the fish the other day. today i will modify the recipe and used finely cut leaks to replace the spring onion and use a little wine which i can then reduce and add some cream to it

9. by Danielle on Thu 02 Apr 2009 @ 16:02

Great dish, very easy to prepare. My husband loved it and he doesn't even like fish! Thanks Jamie, you are THE BEST!!!!!

10. by Shirley on Thu 19 Mar 2009 @ 14:54

Your receipes are amazing. Made a delicious fish dish. Thanks Jamie

11. by Christalla Demetriades on Sat 21 Feb 2009 @ 00:08

This was simple to put together and absolutely delicious...

12. by rob on Sat 14 Feb 2009 @ 19:57

Not that fussed with fish but this was subtle but tasty, and easy to prepare.

13. by rob on Sat 14 Feb 2009 @ 19:54

Very tasty but wouldnt want anymore lemon on it, you should do one with prawns.

14. by my dream to be the best feeds my hunger.. on Mon 22 Dec 2008 @ 09:02

Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last. -that is jamie oliver.....
-im a 23yo chef, i get some of my ideas from the man''jamie oliver''

if you can read this jamie =chef,you are a rock star=

15. by Paul on Wed 17 Dec 2008 @ 17:24

would love a "print view" button :)

16. by Katy on Tue 25 Nov 2008 @ 21:52

Absolutely gorgeous, just cooked this now and the seasoning was perfect! Hooray Jamie!!

17. by Germaine on Tue 25 Nov 2008 @ 14:54

Absolutely scrummy and so quick and easy to make. I ll be making this every week as it is the perfect mid week meal.

18. by Henrietta on Wed 15 Oct 2008 @ 20:51

delicious fantastic light perfection
used filets as no whole fish available and still amazng

19. by Bobert on Fri 03 Oct 2008 @ 20:51

Hi, i tried to cook this with my girlfriend but it didn't work out that well. It didn't taste nice and it was very fussy with bones everywhere!!! Warning - Cook it at your own risk!!!

20. by Wendy on Tue 08 Jul 2008 @ 20:25

This recipe is simply wonderful!. This is the first time I have had lemon sole and after tasting this meal,I realize what I have been missing!!
I will now be making this a regular on the menu, Thanks Jamie!!!!

21. by snowmoonelk on Tue 01 Jul 2008 @ 08:29

In reply to Anne's question about the origin of the name lemon sole, Hugh Rawson, in his book "Devious Derivations" tells us that the French name for this finny delicacy is "limande," meaning simply "flatfish." Mr. Rawson speculates that it was London fishmongers who first "mis-heard" the French word and bestowed "Lemon sole" on the English-speaking world.

22. by Amanda on Mon 23 Jun 2008 @ 19:16

Tried this receipe using Salmon and again it was a huge success. This is a must do recipe...

23. by Amanda on Fri 20 Jun 2008 @ 09:09

Found this recipe last night and cooked it tonight. Delicious recipe, have not tasted better. Ingredients brought out the best in Lemon sole. I will definately be using it again. 10/10. thanks Jamie.

24. by nicolas cubas corvec on Wed 04 Jun 2008 @ 23:16

i`´m nicolas cubas a coker from spain i see you in tv as much as i can i like the way you splain your cockin thank you very much you fany

25. by nicolas cubas corvec on Wed 04 Jun 2008 @ 23:14

i´m a cocker from spain and i see you when i can and i like you coment very much and the way you do you cocking thank nick

26. by Anne Berookner on Tue 03 Jun 2008 @ 20:44

Why is a lemon sole called a lemon sole?

27. by tiffany on Thu 29 May 2008 @ 15:57

i am busy doing my own cookbook for collage, and your recipes are really easy to make, but are fantastic!

28. by CC on Mon 12 May 2008 @ 14:55

I made this at the weekend and it was a hit with all my friends and family, expensive ingredients if you don't have everything to hand but well worth it for a great dinner evening in! Thanks Jamie

29. by Becky on Fri 09 May 2008 @ 12:19

Absolutely fantastic dish and so easy to prepare. I did it with filets and placed them upside down as thats all i could get, but worked beautifully and went down very well with friends for a dinner party - will definitely be doing again.

30. by colin on Sat 23 Feb 2008 @ 12:15

im 50 and learning to cook nice food. i take over the kitchen every saturday, Jamie give confidence to invite guests!

31. by Kerry on Fri 15 Feb 2008 @ 10:30

I made this dish last night for my partners birthday last night, and I have to say it was lovely. I prepared it in my new kitchen and every one thought it was fantastic, I will be making it again. Thanks Jamie x

32. by theresa on Tue 12 Feb 2008 @ 14:36

Me again!!!

this has become a weekly dish and this recipe works well with salmon, cream dory filets and we even used it with whole spring chickens (the very small ones) and carved it at the table.

33. by Nicky on Sat 29 Dec 2007 @ 19:51

Wow - even my fish-detesting kids enjoyed this one!

34. by Theresa on Thu 23 Aug 2007 @ 12:47

This dish is so easy to prepare and looks amazing - my guests think I'm a culinary genius! Mind you - I don't correct them...^_^

35. by Nandini on Tue 21 Aug 2007 @ 09:34

absolutely delightful!

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