One-pan lemon sole
SERVES 4 2 tbsp olive oil 2 garlic cloves , thinly sliced 2 red onions , cut into 1cm slices 3 mixed colour peppers , thinly sliced 4 tomatoes , quartered 10 pitted black olives 1 lemon , zested and juiced
1 small bunch of basil , leaves picked 250ml white wine 4 lemon sole fillets drizzle of extra virgin olive oil , to serve crusty bread , to serve
Chris Baber
1 Heat the oven to 220C / 200C fan / gas 7 . Heat the olive oil in a large , non-stick ovenproof frying pan over a medium-high heat . Fry the garlic for 1 min , then add the onions , peppers , tomatoes and olives . Season with salt and pepper . Cook for 10-12 mins until the veg begins to soften . 2 Add the lemon zest , half the basil and wine . Bring to the boil , then reduce the heat and simmer for 5 mins . Place the fish on top of the veg and season with salt and pepper . Transfer to the oven and bake for 12-15 mins until the fish is cooked . 3 Scatter over the remaining basil leaves and finish with lemon juice and a drizzle of extra virgin olive oil . Serve with crusty bread to mop up the juices
AS SEEN ON THE
Italian Kitchen
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