Mitch Tonks's Baked Lemon Sole

Mitch Tonks's Baked Lemon Sole

Flatfish lend themselves beautifully to being cooked whole, as this tasty, faff-free recipe from celebrated chef Mitch Tonks illustrates. Serve with plenty of bread for mopping up all the delicious juices. Serves 2.

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1 Greendale Lemon Sole (supplied gutted, headed and trimmed)
100g Butter, softened
Handful of Parsley, chopped
½ Lemon, for squeezing


Preheat the oven to 200°C (Gas Mark 6). Take an oval roasting dish, rub the bottom with some of the softened butter, then lay the fish on top and spread more butter over the top of the fish. Place the dish in the hot oven and bake for 6-7 minutes. Pull the fish out of the oven, then tilt the dish and use a spoon to baste the back of the fish with the melted butter. Put the fish back in the oven and cook for a further 2-3 minutes, then repeat the basting process.

The fish will be cooked after about 15 minutes and the fins will be crisp and golden. On removing it from the oven, and just before serving, add the chopped parsley and some lemon juice to the buttery juices, then serve.

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