Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Glyptocephalus Cynoglossus)

sole

BAKED SOLE CORNWALL

INGREDIENTS:

  • 4 small sole, fillets about 1 pound total weight, cleaned and scaled
  • Salt
  • Fresh ground pepper
  • 1 tablespoon sunflower oil
  • 4 onions
  • 4 tomatoes
  • 3 sprigs fresh parsley
  • 1 tablespoon water
  • 1 dash lemon juice

DIRECTIONS:

  1. Season the fish both inside and out with salt and pepper.
  2. Heat the oil in a frying pan; slice the onions coarsely in rings and soften them in the oil for about 10 to 15 minutes, without allowing them to brown.
  3. Put half the onions over the bottom of an ovenproof dish and lay the fish on top.
  4. Slice the tomatoes and lay them over the dish.
  5. Now spread the onions on top and sprinkle the oil over everything.
  6. Add the parsley and lemon juice.
  7. Season again lightly and cover the fish with kitchen foil.
  8. Bake at 180 degrees C / 350 degrees F. Gas mark 4 for 30 minutes for small fillets, 35-40 minutes for larger fillets.
  9. Serve as it is, in the dish.

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