Baked Sole Cornwall

Mille® 's Note:

Adapted from a traditional Cornish recipe.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 small sole , filets about 1 pound total weight,cleaned and scaled
• salt
• fresh ground pepper
• 1 tablespoon sunflower oil
• 4 onions
• 4 tomatoes
• 3 sprigs fresh parsley
• 1 tablespoon water
• 1 dash lemon juice

Directions:

1. Season the fish both inside and out with salt and pepper.
2. Heat the oil in a frying pan; slice the onions coarsely in rings and soften them in the oil for about 10-15 minutes, without allowing them to brown.
3. Put half the onions over the bottom of an ovenproof dish and lay the fish on top.
4. Slice the tomatoes and lay them over the fish.
5. Now spread the onions on top and sprinkle the oil (in which they were softened) over everything.
6. Add the parsley and lemon juice.
7. Season again lightly and cover the fish with kitchen foil.
8. Bake at 180°C/ 350°F/ Gas Mark 4 for 30 minutes for small filets, 35-40 minutes for larger filets.
9. Serve as it is, in the dish.

Reviews

[molly pruitt]

This was terrific. So easy and so tasty. My 2 year old son and 5 year old niece had seconds. I'll make this alot.

[ellie_]

Easy-to-make middle of the week fish dish, but need to watch closely because it is easy to overcook the fish. I used whole Rex Sole and cooked it for 40 minutes, which although the fish was cooked through it have a bit overcooked but not dry.