Lemon Sole with Gremolata on Roasted Vegetables
Cuisine: Italian
Author: Epicurus.com Kitchens
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 7 ounces baby new potatoes, halved
  • 2 small zucchinis, sliced
  • 1 red onion, cut into wedges
  • 2 Tablespoons olive oil
  • 1 small garlic clove, finely chopped
  • 2 Tablespoons finely chopped flat-leaf parsley
  • zest of 1 lemon, plus wedges to serve
  • 9 ounces cherry vine-ripened tomatoes
  • 2 large lemon sole fillets, skin removed
  1. Heat the oven to 200 degrees C/400 degrees F/gas 6 (180 degrees C for fan ovens). Put the potatoes, zucchinis and onion in a shallow roasting tin, drizzle with the olive oil and season. Roast for 15 minutes.
  2. Meanwhile, make the gremolata by mixing together the garlic, parsley and lemon zest. Set aside.
  3. Remove the tomatoes from the vine and add to the roasting tin. Place the lemon sole on top and roast for a further 10 minutes.
  4. Divide the vegetables between 2 plates, top with the lemon sole and sprinkle the gremolata over the fish. Serve with lemon wedges.
Calories: 295 Fat: 13.5g Sugar: 9.2g
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/lemon-sole-with-gremolata-on-roasted-vegetables/38908/