This dish is perfect for an evening when you don’t feel like slaving in the kitchen for too long. Start to finish, it really does only take 15 minutes!
Lemon sole is one of my favourite fish to eat, mainly because it’s so light and not in the least bit ‘fishy’ tasting or smelling. Nothing is worse than walking into a kitchen right after someone has cooked fish – it’s so off-putting. Thankfully that does not happen with lemon sole! It’s the perfect fish to try for someone who generally doesn’t like fish.
For a serving size, I would recommend 2 fillets per person (i.e. a whole fish). The photos I took of the dish just show just one fillet and three measly potatoes, but don’t be deceived – I loaded more on the plate after the photos were taken! That said for a light meal, 1 fillet is plenty.
I usually buy my fish in the English Market, in the centre of Cork City, where the fish mongers remove all of the bones. Try to cook the fish when it is super fresh, within a day or two of purchasing.
15 Minute Lemon-Sole, Asparagus and Baby Potatoes
- Lemon-sole (1 to 2 fillets per person)
- Asparagus (however much you like!)
- Baby potatoes (again – whatever you feel like!)
- 1 lemon
- Dash of olive oil
- Salt and pepper
- Handful of parsley (optional)
Preheat the oven to 170 °C (fan).
Cook the baby potatoes in boiling water for ~10 min. Drain the water, toss with a little dash of olive oil and season with salt and pepper. Add some chopped parsley if you wish.
Rinse the lemon-sole in cold water, and lay on a sheet of tinfoil which is placed on top of a baking tray.
Season the fish lightly with salt and pepper, then cut the lemon into thin slices and lay on top of the fish fillets.
To prepare the asparagus, just cut off the rough ends, and place between the fish fillets.
Place another sheet of tinfoil on top, and fold the edges to create a seal, as shown in the following image.
Depending on how big your fish fillets are, they will take between 7-10 min to cook in the oven. To check if they’re done, carefully open the tinfoil envelope and press on the fish gently with a knife. If there is any resistance, the fish needs longer to cook, so reseal the tinfoil envelope and place back in the oven for another few minutes. If the fish is done, it will fall apart when you press the flat side of a knife against it.
Tag @thecorkfork on Instagram if you give this dish a bash!
P.S. This dish goes great with a really cold glass of white wine!