Oven-baked sole with a walnut crust served on a herb salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Preheat the oven to 180C/350F/Gas 4.
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Heat the oil in an ovenproof frying pan, add the sole fillets and fry on one side for two minutes. Turn the fillets over, sprinkle with the chopped walnuts and transfer to the oven for five minutes.
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For the herb salad, put all the herbs into a large bowl. Add the olive oil, lemon juice and seasoning and mix well.
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To serve, pile the herb salad onto a plate and top with the sole fillets. Dip one side of the lemon wedges into the chopped dill to garnish.
Ingredients
For the sole
- 1 tbsp olive oil
- 1 lemon sole, skinned, filleted
- 50g/2oz walnuts, finely chopped
For the herb salad
- handful each fresh parsley, chervil, basil, dill
- 2 tbsp olive oil
- squeeze lemon juice
- salt and freshly ground black pepper
- 1 lemon, cut into wedges
- 1 tbsp chopped fresh dill
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