Ingredients

Steps

• 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.