Stuffed Lemon Sole

Whole lemon sole stuffed with a sautéed fennel, cherry tomato, and olive mixture, then roasted and served with fresh parsley.

Healthy Dinner Seafood Dairy Free Gluten Free

Estimated Nutrition

Calories

620.1

kcal / serving

2480.4 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

50.6g

per serving

202.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

zest and juice

NutsSeeds

clove

Garlic

peeled, left whole

gram

Salt

to taste

gram

Black Pepper

freshly ground, to taste

handful

Parsley

chopped, fresh

OilsFats

175

Olive Oil

enough to loosen mixture

Seafood

piece

Lemon Sole

whole, small, guts removed

Vegetables

piece

Fennel Bulbs

sliced

piece

Cherry Tomatoes

cut in half

piece

Green Olives

stones removed

handful

Green Salad

lightly dressed, for serving

Method

Preheat the oven to 200°C.

Combine the fennel, tomatoes, olives, garlic, zest, and most of the lemon juice in a bowl.

Whisk in the olive oil gradually until the mixture loosens.

Bring the mixture to a boil in a pan, then let it cool completely.

Season the sole with salt and pepper inside and out.

Spoon the cooled filling into the fish cavities and drizzle with remaining lemon juice.

Bake the fish on a roasting tray for 8-10 minutes until cooked through.

Serve fish garnished with parsley alongside a green salad.