We had a lovely afternoon with some of Kipper’s friends in the Fitzwilliam museum and the extremely soggy Lammas Land playground (in the rain). Seriously, it was so soggy we saw a puddle that had DUCKS swimming in it. Didn’t seem to deter the kiddos, mind. Kipper didn’t even complain too much when she slid down a slide and soaked her jeans right through. Oops.
Anyway, 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 postponed by too long.
Following the success of my fish and spring vegetable tray bake a while ago, I decided to have another bash at the genre. It’s certainly 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 a whole selection of odds and ends 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 (within reason!). A few more spring onions or cherry tomatoes would have been lovely, a few less wouldn’t have been a disaster. Similarly, there were enough beans, but had there been more, I reckon we’d have seen them off, no problem.
We ate this with some potatoes, but I think noodles or rice would have been yummy. Enjoy it with the starch of your choosing.
Kipper was very keen, and ate a whole lemon sole fillet. She would have eaten more, except that there wasn’t any. Oops. Perhaps I underestimated just how much of an appetite she’d worked up, splashing around. DH was quite taken with the squishy roasted cherry tomatoes, which he smooshed into a lovely saucy goo to go with the fish. Yum yum.
Serves 2 and a small person.
- Few tbsp olive oil
- 150g green beans
- 3 lemon sole fillets
- 3 spring onions
- 100g cherry tomatoes
- Preheat the oven to 200C. Oil a baking tray with some of the olive oil.
- Top and tail the green beans. Blanche in boiling water for 1 minute. Drain and spread 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.