Lemon sole with fennel and Star Anise

Great for a quick, light Sunday dinner if you’ve had a big lunch out…

Ingredients: 

3 x medium sized lemon sole fillets 

a handfull of fennel seeds 

2 x star anise 

The juice from half a fresh lemon

2 tablespoons olive oil

2 x large white potatoes

Side salad of your choice

Seasoning (sea salt and ground black pepper) 

-serves two-

 

Instructions: 

1. Prick your jacket potatoes all over with a fork and pop them in the oven an hour before you’re ready to eat. 

2. Grind together the star anise, fennel seeds and seasoning, pop them into a large mixing bowl and add in the lemon juice and olive oil. Cover the fillets in the mixture and leave to marinade for 15-20 minutes (no longer otherwise the lemon will begin to cook the fish!) 

3. Heat a large frying pan on the hob (no need for oil) and then place the fish skin side down  into the pan and cook for two minutes. Flip over and cook flesh side down for approx 30 seconds. 

4. Plate up the fish and add to it a side salad and the jacket potatoe. Cut open the jacket and pour over the remaining flavoured oil from the frying pan. 

 

Simple, healthy and delicious!

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