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Ingredients
- 1 tablespoon olive oil 25g/1oz butter
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 3 sun-dried tomatoes, chopped
- 2 tablespoons fresh lemon thyme leaves
- 50g/2oz fresh breadcrumbs
- 1 tablespoon freshly squeezed lemon juice
- 4 small whole sole, gutted and cleaned lemon wedges, to garnish
- salt and freshly ground black pepper
Instructions
- Preheat the grill. Heat the oil and butter in a frying pan until it just
begins to foam. Add the onion and garlic to the frying pan, and cook,
stirring, for 5 minutes, or until just softened. - To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and
lemon juice in a bowl, then season with salt and pepper. - Add the stuffing mixture to the pan, and stir to mix.
- Using a sharp knife, pare the skin from the bone inside the gut hole of
the fish to make a pocket. Spoon the stuffing into the pocket. - Cook the fish, under the grill, for 6 minutes on either side, or until
golden brown. Transfer to serving plates, garnish with lemon wedges
and serve immediately
