Baked lemon sole with lemon & caper paste

Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two

Take the fish out of the oven and baste it one last time, then use a cook’s blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon...

  • Yield: Serves 2
  • Cooking time: 10 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • zest ½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… , peeled into strips using a vegetable peeler
  • 2 lemon thyme sprigs
  • 2 shallots, sliced
  • 2 lemon sole, about 300g/11oz each, dark skin removed, trimmed (see step-by-step)
  • 100g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… , diced
  • 100g capers Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
  • 25g Parmesan Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 100ml extra virgin olive oil
  • finely grated zest 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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