Sole with Roasted Fennel
Ingredients:
2 fennell bulbs, halved lengthwise and sliced into 3cm pieces2 tbsp Donegal rapeseed oil
1 tsp balsamic vinegar
4 sole fillets
1 tsp ground cumin
A small handful of fresh chives, chopped
Instructions
1. Heat the oven to 220C/180C fan/gas mark 6. Whisk together 1.5 tablespoons of oil and vinegar in a bowl.
2. Arrange the fennel bulbs on a baking tray and drizzle over the oil and vinegar caramelised.
3. Meanwhile, heat a frying pan over a medium heat. Drizzle the remaining oil over the sole fillets and season with pepper and cumin.
4. Cook the fillets for 4-5 minutes, turning once, until opaque.
5. Serve warm with the fennel on the side and chives sprinkled over.
Kcal
247 kcal per servingTop Tip
To reduce the fat levels even further, steam or bake the sole
