20 minutes from fridge to table! This easy & delicious one-dish dinner combines juicy lemon sole and tasty vegetables in a family-friendly recipe.
Whatever the weather
They say that in England, if you let the weather affect your plans, you’ll never do anything. With this in mind my daughter Kipper and I spent a lovely afternoon at the extremely soggy Lammas Land playground, and never mind the rain! Honestly, there was so much water about that we saw a puddle with ducks swimming in it. The weather didn’t seem to deter the kids, though. Kipper didn’t even complain too much when she slid down a slide and soaked her jeans right through.
Dinner in a hurry
As a result of all this dedication to playing, whatever the weather, we got home late and I needed something quick and tasty (and warming!) to whip up for dinner. Fortunately, we had some lemon sole fillets in the fridge, so combining them with other quick-cooking ingredients meant that dinner time wasn’t far away.
Quick, easy, all-in-one
Following the success of my fish and spring vegetable tray bake a while ago, I decided to make something similar. It’s an easy way to make a quick, no-fuss, all-in-one dinner. Maximum yum, minimum washing up. Ideal.
This recipe also enabled me to use up some bits and pieces that were lurking in the fridge. The amounts given below reflect this. So, don’t get too obsessed with measuring out quantities, just use what you have and feel free to substitute where necessary – mange tout instead of beans, cod instead of sole… Make it your own! A few more spring onions, beans or cherry tomatoes would be lovely, a few less wouldn’t be a disaster.
Kipper was very keen on this dish, and ate a whole lemon sole fillet. She would have eaten more, except that there wasn’t any! Perhaps I underestimated just how much of an appetite she’d worked up, splashing around in puddles. DH was quite taken with the squishy roasted cherry tomatoes, which he smooshed into a lovely saucy goo to go with the fish. Delicious.
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Tomato, green bean and lemon sole tray bake
- 2-3 tbsp olive oil
- 150 g green beans
- 3 lemon sole fillets
- 3 spring onions (scallions)
- 100 g cherry tomatoes (½-1 cup)
- Preheat the oven to 200°C (400°F). Oil a baking tray with some of the olive oil.
- Top and tail the green beans, and blanche in boiling water for 1 minute. Drain and spread the beans out on the baking sheet.
- Lay the lemon sole fillets on top of the beans, and brush with a little more oil.
- Trim and finely slice the spring onions, and sprinkle over the fish. Arrange the tomatoes on top.
- Bake for 10 minutes until the fish is cooked and the tomatoes are juicy. Serve at once.