Lemon sole fillets with white bean, garlic bread and parmesan crust

Ed Baines combines grilled lemon sole with flavourful braised cannelloni beans to make a tasty fish dish
By Ed Baines
Lemon sole fillets with white bean, garlic bread and parmesan crust
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 1 tbsp olive oil, plus extra for drizzling
  • 6 lemon sole fillets
  • 1 pinches sea salt and freshly ground black pepper
  • 1 tbsp white wine
  • 15 g dried breadcrumbs, fried
  • 30 g parmesan, freshly grated
  • 1 pinches dried oregano
  • 0.5 lemons, juice, to serve

For the beans

  • 1 clove garlic, finely chopped
  • 0.5 onions, finely chopped
  • 1 carrots, finely chopped
  • 1 tbsp olive oil
  • 250 g cannellini beans, pre-soaked or 1 x 400g of canned beans, best quality
  • 50 ml white wine
  • 1 small parsley, bunch, chopped
  • 100 ml vegetable or fish stock

Method

1. First prepare the beans. Place the garlic, onion and carrots in a saucepan with the olive oil and cook gently. 2. If using soaked dried beans, rinse them; if using tinned or bottled beans, drain but do not rinse or wash. When the vegetables have softened, add the beans. 3. Once all the vegetables start to simmer, add the white wine and reduce by half. Add the chopped parsley and cook for a couple of minutes, then pour in the stock. Turn down the heat to low and cook gently for about 30 minutes. 4. Towards the end of this cooking time, preheat a hot grill. Sprinkle a little olive oil over a large flat tray. Place the tray under the grill for 3 minutes to heat the oil. 5. Remove the tray and place the sole fillets on it. Season with salt and freshly ground pepper and drizzle over a touch of olive oil and the white wine. 6. Place the tray under the grill and cook for about 3 minutes, then remove, but keep the grill on. 7. Pour the cooked vegetables into an ovenproof dish and place the sole fillets carefully over the top. 8. In a bowl, mix together the breadcrumbs, Parmesan and dried oregano and sprinkle the mixture over the fish fillets and beans. 9. Place back under the grill and cook for a further 3-5 minutes, until the topping is light golden-brown. Remove and serve with a good drizzle of olive oil and a squeeze of lemon juice.

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