• 4 whole lemon sole
  • 2 lemons, 1 sliced, 1 zested and juiced
  • 335g cherry tomatoes, halved
  • 185g pitted black olives, drained
  • 6 sprigs fresh rosemary
  • 2 tbsp olive oil
  • 820g tinned butter beans in water, drained and rinsed


  1. 1

    Preheat the oven to 180°C/gas mark 4. Put the fish on a large, lightly greased baking tray and cut four slashes on the top of each one. Add the sliced lemon, tomatoes, olives and most of the rosemary sprigs, and drizzle with 1 tbsp oil. Season with pepper and roast for 10-15 minutes, until the fish is cooked and the skin is crisp.

  2. 2

    Meanwhile, in a large pan, heat the remaining olive oil over a medium heat. Chop the remaining rosemary leaves, add to the pan and cook for 30 seconds. Stir through the butter beans, 50ml hot water and the lemon zest and juice. Cook for 2-3 minutes until warm, then crush using a potato masher. Season with black pepper and serve with the roasted sole.

Nutritional Details

Each serving provides
  • Energy 1897kj 453kcal 23%
  • Fat 16.3g 23%
  • Saturates 2.8g 14%
  • Sugars 3.7g 4%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

18.9g carbohydrate 11.9g fibre 51.7g protein

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