Ingredients

Steps

• Preheat the oven to 180°C.
• Steam the sole fillets for four minutes.
• Combine the lemon juice, zest, olive oil, parsley, and garlic in a bowl.
• Crush the tomatoes with olive oil, basil, and parsley then season.
• Cut fennel into 8 pieces and place in a tray with wine, stock, and butter.
• Roast the fennel for 20 minutes.
• Plate the tomatoes, top with fish, add gremolata, and serve with fennel.