Whole Lemon Sole with Roasted Celeriac
Serves: 4
Ingredients
To make Whole Lemon Sole with Roasted Celeriac, you'll need:
- 800g celeriac
- 350g of cherry tomatoes
- 8 tbsp. olive oil
- 8x 260g lemon sole
- Salt and freshly ground black pepper
- Zest and juice of a lemon
- 12 fresh thyme leaves
Method
- Preheat the oven to Gas Mark 4 or 180°C.
- Peel the celeriac, and dice it into small cubes.
- Place the cherry tomatoes on a baking tray and drizzle with a tablespoon of the olive oil. Roast for 30 minutes.
- Take them out of the oven and place to one side to cool.
- Put a tablespoon of olive oil in a large frying pan over a medium heat, then fry the lemon soles, one at a time, in the oil. It should take around 5 minutes on each side to fry lemon sole.
- Once they’re all cooked, plate them up and season with salt and pepper to taste.
- Serve the fried mackerel fillets with a side of roasted celeriac and orange tomatoes.
Nutritional Facts (Per Serving)
Calories 450 | Total Fat 29.9g | Saturated Fat 4.1g | Carbohydrates 22.4g | Fibre 4.9g | Protein 25.2g
|
