Steamed Lemon Sole with Gremolata and Tomatoes

Quick, low-fat steamed lemon sole fillets served with fresh crushed tomatoes, zesty gremolata relish, and tender braised fennel.

Healthy Italian Fish Seafood Steamed Low-Fat

Estimated Nutrition

Calories

528.2

kcal / serving

1056.4 kcal total

Carbs

17.9g

per serving

35.8 g total

Fat

31.1g

per serving

62.1 g total

Protein

44.3g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

piece

Lemon

juice and zest only

Liquids

125

Wine

white

Vegetable Stock

NutsSeeds

leaf

Basil

bunch

Flat leaf Parsley

tbsp

Flat leaf Parsley

chopped

cloves

Garlic

finely chopped

OilsFats

Olive Oil

for tomatoes

Olive Oil

for gremolata

Seafood

piece

Lemon Sole

fillets

Vegetables

100

Cherry Tomatoes

ripe

piece

Fennel

whole

Method

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.