Roast lemon sole with sage and onions

Serves: 1

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 2  x approx 400g lemon sole, cleaned
• 50 gram(s) salted butter, melted
• sea salt, black pepper
• 1  red onion, halved and finely sliced
• 1 large handful of sage leaves
• 150 ml white wine
• Marcona almonds to serve

Method

1. Heat the oven to 220°C (200°C fan oven) gas mark 7. Score the fish flesh diagonally on both sides at 3-4 cm intervals, then brush with the melted butter and season. Heat a large non-stick frying pan over a medium-high heat and sear the fish one at a time for 1 minute on first the upper side, then the lower side, and slip out onto a large roasting tray.
2. Add the rest of the melted butter to the pan, then the onion and sage, and fry for a few minutes, stirring frequently, until just starting to colour. Spoon the mixture over the fish, pour the wine into the tray and roast for 15 minutes.
3. Serve it with the juices spooned over and scattered with fried and salted Marcona almonds.

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