Algrie lemon sole

plate 1 people
clock 10


  • 2 fillets of lemon sole
  • 2 tbsp of olives
  • 1 tbsp sundried tomato
  • Handful of watercress
  • 1 tbsp olive oil
  • 1 tbsp chopped flat leaf parsley
  • ½ tsp sea salt


  1. Preheat your oven to 180˚C and place your fish, olives, tomatoes and olive oil on a lined baking tray. Season with a pinch of salt and cover with freshly chopped herbs.
  2. Bake for 8-10 mins and with a fish slice slide the cooked fish onto a plate with a bed of watercress. Garnish with herb oil or a squeeze of lemon.