Lemon Sole With Baked Fennel, Butter Beans & Roasted Lemon
Are there many things simpler than a simple one dish dinner? This lemon sole is baked with fennel, butter beans & roasted lemon for maximum flavour and minimal effort.
Key Facts
- High Protein
- One Dish Dinner
- Nutritious & Delicious
- Family Friendly
Ingredients
- 240g butter beans (drained)
- 1 handful fresh chives
- 1 large courgette
- 1 fennel
- 2 garlic cloves
- 1 lemon
- 2 x 150g lemon sole fillets (skin on)
- 1 shallot
- 1/2 tsp fresh miso paste
- 120g baby plum tomatoes
Preparation
01
Preheat your oven to 210ºC.
02
Cut the fennel into 8 wedges, the lemon in 4, toss with a teaspoon of avocado oil, salt & pepper. Roast for 15 minutes.
03
Meanwhile grate the garlic & shallot, slice the courgette & halve the tomatoes.
04
Add the shallot & garlic to a pan on a low heat, cook for 3 minutes. Add the beans, tomato & courgette & cook for another ~7 minutes.
05
Take the fennel & lemon out of the oven, add your vegetables to this, then season the fish, curl the fillets in 1/2 lengthways & nestle amongst the vegetables. Mix the miso with 200ml boiling water & then pour into the tray. Bake for 10 minutes.
06
Finely chop the chives & when everything is ready serve & sprinkle these over. You can squish the cooked lemon into the sauce & then remove the wedges or let everyone do this themselves at the table.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
