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Lemon Sole Baskets with Mediterranean Vegetables
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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.
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.
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.
Typical values per serving:
This recipe was first published in August 1999.