Sunday, June 21, 2009

Baked Lemon Sole with Spring Onions and Cherry Tomatoes

This absolutely beautiful baked lemon sole with spring onions and cherry tomatoes is a must-try recipe which I highly recommend. I adapted it from Jamie Oliver and it turned out succulent, light and packed with flavour. While the recipe doesn't call for it, I marinated the fish fillets (the original recipe was for whole fish) in a mixture of lemon juice, fresh coriander, green chillies, ginger and garlic pounded together - somewhat similar to this recipe I made earlier. I served the fish over some stir fried chill garlic noodles - awesome! This gorgeous beetroot apple salad on the side and the meal was complete.

We liked it so much, that I repeated the menu for my birthday dinner - replacing the noodles with a baked rice which also went very well with it. The best part about this recipe is that it doesn't take any time at all - apart from the marination, the actual cooking takes about 15 minutes. If you like your fish to have those nice grill marks, you could grill it on a hot griddle for about 5 minutes and then bake it in the oven for the remaining 10 minutes.

Feel free to experiment with other kinds of fish like sear if you prefer; also, you can substitute the cherry tomatoes with chopped tomatoes.

Baked Lemon Sole with Spring Onions and Cherry Tomatoes
(adapted from Jamie Oliver)


Sole fillets, cleaned - 1 kg (about 6 pieces)
Marinade: Pound together
1 cup coriander leaves, cleaned and washed
1 tbsp lemon juice
3 green chillies, chopped roughly
1" piece of ginger chopped
5-6 garlic cloves
Olive oil - 1 tsp
salt to taste

Marinate the fillets in the above pounded mixture for about an hour.

Cherry tomatoes - 1 cup, halved
5 cloves of garlic, peeled and finely sliced
6-8 spring onions, finely sliced (reserve about 1/2 greens chopped)
1 tbsp dried oregano
Red wine vinegar - 1 tbsp
2 lemons - grated zest and juice
1/4 cup black olives, chopped
1/2 cup coriander leaves, chopped
4 olive oil
salt to taste
freshly crushed black pepper - 1 tbsp

1.In a bowl add the cherry tomatoes, sliced garlic, oregano, spring onions, vinegar, salt, pepper, 2tbsp olive oil and the zest and juice of 1 lemon to it.
2. Mix well and spread over the bottom of a large baking dish or tray.
3. Place the marinated fish fillets on top of the spring onion mixture. Preheat the oven to 200ÂșC.
4. Now add the olives, chopped coriander, juice and zest of the second lemon to the bowl that the tomatoes were in. Add the remaining 2 tbsp olive oil and then divide this mixture between the fish, placing an equal amount on top of each filler.
5. Cook in the preheated oven for 12 to 15 minutes. You can grill the fish briefly on a griddle before baking it.


Arch said...

Yum Yum...lucky me had it :) it looks awesoem with noodles...have to hunt for some guy selling fish here..

Bong Mom said...

This is lovely. I am going to try this with salmon or tilapia

Miri said...

Arch - when you find one you will have to smuggle it in brown paper packets like booze ;) Dont forget the room freshener after you cook ;) LOL!

Kitchen Flavours said...

Oh wow looks yummylicious....

aparna said...

hi miri,

i was going thru sanjeev kapoor's cookbook from mom/s collection'kozhi varutha curry' caught my eyes. Just googled to see if there is any other version, u were there, but surprisingly same sanjeev kapoor in ur post too!!!i 'm all set to make the curry..


The knife said...

lovely picture. i was fretting about the diffculty of taking good snaps of pasta/ sphagetti

Miri said...

Knife - the only thing that seems to make these look better is to shoot them in daylight - flash sucks!

The knife said...

yes, flash leaves a burn... but sunlight's paying truant now and what do you do for dinner? I think I'll put some powerful lights in my kitchen. Cheers, kalyan

Is 'pepper' a play on 'miri'?

Miri said...

Any light is better than flash - what I do for night shots (when I'm not feeling lazy!) is to take a table lamp and prob throw a thin cloth over it, position it over the dish and then click without flash.

I know - crazy - which is why I usually don't have any shots of stuff I make when we entertain...

And yes - Miri, as you would know, is "pepper" in Marathi - thats my Mumbai influence! But Peppermill came first and then started signing off as Miri :)

The knife said...

A table lamp is a very good idea. If only i can keep the hungy wife at bay.

I didn't know that miri is a marathi word. My in laws used it in their Parsi Gujarati as does my Muslim maid in her Hindi. I guess all languages become a khichdi in Mumbai

Miri said...

LOL @ the hungry wife - my husband has learnt to ask before he sits down to eat "have you taken your pics?" lest the plate be grabbed from him mid-bite ;)

Hmm khichdi is right!...kalimiri is what I used to hear my Maharashtrian neighbours say for pepper, I guess all other languages adopted it!

Aparna said...

Hi Miri,

I am adding you up in my rolls

Thanx in advance


The knife said...

and in restaurants too :)

kali miri is the word

Sig said...

Oh this is the lemon sole you mentioned! Loved the baked rice idea too..