What haven’t I done before?

I don’t think I have cooked sole before. I certainly haven’t fried it.

Ingredients (serves 2):

2 x Filleted lemon sole pieces
1 x Lemon, sliced
2 x Fennel bulbs, sliced
Lovage
Olive oil
Salt and pepper

Method:

1. Pre-heat oven to 180 degrees Celsius. Put the fennel and lemon in an ovenproof dish and then drizzle with olive oil, lovage and season with salt and pepper. Cook for 35-45 minutes until the fennel is soft.
2. 5 minutes before the fennel is cooked, pan fry the fish. In a hot pan, put a glug of olive oil and season with salt and pepper. Place the fillets into the pan and cook quickly – remember to season both sides and turn over a few minutes in. Mine were really thin so only took about 3 minutes on each side.
3. Serve the fennel on a plate and top with a sole fillet and piece of lemon.