Lemon Sole Baskets with Mediterranean Vegetables

A circle of sole fillets filled with vegetables makes an elegant choice for a special meal for two. Double up the ingredients for an impressive dinner party dish.

Preparation time :	20 minutes
Cooking time :	12 minutes
Total time :	32 minutes

Serves: 2

Ingredients

2 whole lemon sole fillets, approximately 175g - 200g each
2tbsp Waitrose Sundried Tomato & Olive Tapenade
1tbsp Waitrose Olive Oil
½ small red onion, finely chopped
½ green pepper, finely chopped
½ red pepper, finely chopped
10 cherry tomatoes, cut into quarters
12 Waitrose Spanish Pitted Green Olives Stuffed with Anchovies, diced
12 Fresh basil leaves, finely chopped
Salt
Freshly ground black pepper

Method

1. Skin and halve the sole fillets lengthways to make four fillets. Spread the tapenade on one side of the fillets.
2. Take each fillet and place both ends together to form a hollow ring, with the tapenade side facing inwards. Secure with a cocktail stick and place on a greased baking tray.
3. Heat the olive oil in a frying pan and add the remaining ingredients. Cook for 3-4 minutes or until soft.
4. Spoon the vegetable mixture into each circle of fish and bake in a preheated oven 200°C, gas mark 6 for 10-12 minutes until the fish is cooked. Remove from the baking tray by sliding a fish slice underneath and place onto a serving plate.
5. Serve with Waitrose Fresh Napoletana Sauce, buttered green beans and new potatoes.

Cook's tips

To remove the skin from the lemon sole fillets, lay the fillet skin side down on a board. Hold the tail end down, using a good pinch of salt to help get a firm grip. With a sharp knife, using a gentle sawing action, push the flesh off the fillet.

Variation

Place the fish on a bed of fresh tagliatelle and serve with any of the Waitrose fresh sauces, such as Carbonara or Arabbiata, garnished with fresh basil.