Ingredients:
1 tablespoon olive oil
25g/1oz butter
1 small onion, finely chopped
1 garlic clove, chopped
3 sun-dried tomatoes, chopped
2 tablespoons fresh lemon thyme leaves
50g/2oz fresh breadcrumbs
1 tablespoon freshly squeezed lemon juice
4 small whole sole, gutted and cleaned lemon wedges, to garnish salt and freshly ground black pepper
25g/1oz butter
1 small onion, finely chopped
1 garlic clove, chopped
3 sun-dried tomatoes, chopped
2 tablespoons fresh lemon thyme leaves
50g/2oz fresh breadcrumbs
1 tablespoon freshly squeezed lemon juice
4 small whole sole, gutted and cleaned lemon wedges, to garnish salt and freshly ground black pepper
Preparation:
begins to foam. Add the onion and garlic to the frying pan, and cook,
stirring, for 5 minutes, or until just softened.
• To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and
lemon juice in a bowl, then season with salt and pepper.
• Add the stuffing mixture to the pan, and stir to mix.
• Using a sharp knife, pare the skin from the bone inside the gut hole of
the fish to make a pocket. Spoon the stuffing into the pocket.
• Cook the fish, under the grill, for 6 minutes on either side, or until
golden brown. Transfer to serving plates, garnish with lemon wedges
and serve immediately.
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