Baked Lemon Sole Recipe

There are numerous recipes out their for Sole but I've decided to somewhat bastardize a Jaime Oliver recipe and it's come out brilliantly.

I started off by getting the fishmonger to gut and clean the fresh fish for me.  Although it's probably easy to do I don't have the stomach for it let alone the skill. But I can score the fish myself so I made deep cuts 1-2cm apart, scoring to the center of the fish. 

Then I laid the scored fish onto a bed of chopped multicolour cherry tomatoes, shallots, garlic and basil. Mixed in with balsamic vinegar, extra virgin olive oil, the juice of half a lemon and not forgetting to season with salt and pepper. 

On top I covered the fish with a mixture of chopped black olives, parsley, the juice and zest of half a lemon. Then I baked the dish, uncovered, for 15 minutes at 180°C. Served with crushed garlic potatoes, steamed broccoli and a bottle of Vinho Verde. 

I loved the fresh flavours which were nicely softened out by the sweetness of the cherry tomatoes, just be sure not to over do the lemon as in the past it can over power all the other flavours.