Tuesday, 8 June 2010
Lemon Sole on Oven Roasted Seasonal Mediterranean Vegetables
With Summer now officially upon us and the rain lashing my window as I type these words scheduled - in theory at least - to grow a little warmer, I decided to feature something reminiscent of more desirable climes and happier times spent languishing in the warmth of the Mediterranean sun. This incredibly simple way of roasting seasonal Mediterranean vegetables in the oven and cooking the lemon sole on top is described in quantities which should serve two people.
3/4lb skinless lemon sole fillets
1 aubergine (known as eggplant in the USA)
1 courgette (known as zucchini in the USA)
1 large red onion
12 small cherry tomatoes
2 cloves of garlic
Salt and pepper
Chopped parsley for garnish
The oven should be put on to preheat to 400F/200C/Gas Mark 6 while the vegetables are being prepared.
The courgette (zucchini) and aubergine (eggplant) should be chopped in to approximately 1" pieces. The red onion should be peeled and quartered down through the centre. The pieces will separate naturally during cooking but this can be done by hand beforehand if desired. The garlic should be finely chopped and a small cut made in the top of each tomato to stop them from bursting and potentially making a mess of the oven.
The vegetables should be mixed together in a deep baking tray and seasoned well with salt and freshly ground black pepper. Olive oil should be drizzled fairly liberally over the top.
The vegetables should be placed in to the oven and roasted for half an hour. At which point, the fish strips should carefully be placed on top and the dish cooked for a further ten minutes only.
The delicious roasted Mediterranean vegetables and delicate lemon sole may then be carefully transferred to plates and served.
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