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 35 minutes

Serves: 2


  • 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


  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.