:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/PBG5KJBN67WRKOFE7V5XWTBEDY.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/90159903-68b0-4fbe-a255-79360c731e92.png)
Ingredients
- 4 large double fillets of lemon sole, skin on
- 2 tbsp crème fraiche
- 75ml olive oil
- 2 bulbs of fennel, trimmed and sliced as thin as you can, keep any fronds to chop through the salad
- 1 orange, peeled and segmented
- Half a red chilli, deseeded and finely diced
- A little pinch of sugar
- 4 tbsp olive oil
- Salt and pepper
1 Preheat your oven to 185 degrees.
2 Put the sole on an oiled tray, skin side down, then apply the crème fraiche in an even layer over the top.
3 Drizzle with some of the olive oil, then set it aside until you're ready to cook.
4 Mix the fennel with the orange segments, chilli, sugar and remaining olive oil.
5 Chop any fennel fronds you may have and add them, then season with salt and pepper.
6 Depending on the thickness of the fish, bake for eight-10 minutes until cooked .
7 Serve with the fennel and some boiled new potatoes.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/90159903-68b0-4fbe-a255-79360c731e92.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)